Asian-Style Spare Ribs

Chinese Spare Ribs

These delicious Asian-style spare ribs are slowly cooked in a slow oven, lovingly basted with an Asian-style marinade, until they reach tender, caramelized, sticky perfection.

Asian-Style Spare Ribs
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 4 servings
Ingredients
  • Olive oil spray
  • 1 (2 lb.) rack spare ribs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
Marinade:
  • 2 tablespoons light soy sauce (use coconut aminos for a gluten free/paleo version)
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
Topping:
  • 1 teaspoon sesame seeds
Instructions
  1. Line a large (12X17 inches) baking sheet with parchment paper.
  2. Preheat the oven to 250 degrees F.
  3. Place the ribs on the baking sheet, bone side down. Lightly spray them with olive oil. Sprinkle with salt and pepper.
  4. Bake the ribs 2 hours, uncovered, rotating the pan every hour to ensure even cooking.
  5. After the first 2 hours, start basting the top of the ribs with the marinade every hour, when you rotate the pan. Bake the ribs 4 more hours, basting them 4 times. Divide the marinade into four parts and rinse the basting brush with warm soapy water between bastings, to avoid mixing raw and cooked meat.
  6. During baking, some of the marinade will accumulate at the bottom of the pan and might become charred. I usually replace the parchment paper with a fresh sheet midway through baking.
  7. After 6 hours, the meat will be very tender and will fall off the bones. The top will be sticky and caramelized. Remove the baked ribs from the oven and place on a cutting board, meat side down. Cut into individual ribs, sprinkle with sesame seeds, and serve.
Nutrition Per Serving
Serving size: ¼ rack; Calories: 388; Fat: 26g; Saturated fat: 10g; Carbohydrates: 9g; Sugar: 8g; Sodium: 650mg; Fiber: 0g; Protein: 26g

Chinese Spare Ribs

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