Description
These sticky pork spare ribs are cooked low and slow in the oven until tender, then coated with a sweet, deeply flavorful glaze and caramelized at a higher temperature. A generous sugar-free spice rub, including cinnamon for natural sweetness, gives the ribs warmth and depth, while just one teaspoon of honey helps create that glossy, finger-licking finish. With no brown sugar, ketchup, or bottled barbecue sauce, these ribs deliver everything we want from sticky spare ribs with very little added sugar.
Ingredients
The ribs
- 1 kilogram (2.2 pounds) pasture-raised pork spare ribs, approximately 3 racks measuring 32 centimeters (12 inches) each
For the spice rub
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon Ceylon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
For the glaze
- 3 tablespoons coconut aminos
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon black garlic powder (optional)
- 1 tablespoon water, plus more as needed
Instructions
- Combine all the spice-rub ingredients in a small bowl.
- Preheat the oven to 320°F (160°C). Prepare a deep baking pan that fits the ribs fairly snugly. A stainless-steel pan with high sides works well.
- Pat the ribs dry. If the membrane is still attached to the bone side, loosen it with a paring knife, grip it with a paper towel, and pull it away.
- Rub the spice blend thoroughly over both sides of the ribs. Arrange them in the pan meat-side down and cover tightly with another baking sheet or aluminum foil. Bake for 1 hour.
- Remove the pan from the oven and turn the ribs meat-side up. Spoon some of the cooking juices over them, cover again, and bake for another hour.
- Meanwhile, combine all the glaze ingredients in a small jar or bowl.
- After the second hour, remove the ribs from the oven and increase the temperature to 400°F (200°C).
- Coat the ribs on both sides with the glaze. Arrange them meat-side down and bake, uncovered, for 15 minutes.
- Turn the ribs meat-side up and bake for another 15 minutes. If the glaze begins to dry out, add one or two tablespoons of water to the pan.
- Cut the racks into individual ribs and return them to the pan. Toss thoroughly with the glaze and caramelized juices, adding another tablespoon of water if needed. Bake for 5 to 10 more minutes.
- Toss the ribs in the glaze once more and serve.
Notes
The membrane may already have been removed by your butcher.
Black garlic powder is optional, but strongly recommended if it’s easy to find.
We love serving these ribs with homemade coleslaw.
