These sweet, salty, savory sticky ribs are the perfect comfort meal as we prepare to get cozy with colder weather.
Sometimes there’s nothing better than enjoying a hearty, messy, get-your-hands-down-and-dirty kind of meal, and sticky ribs are definitely a go-to on our list.
For the longest time, I wanted to create a sticky rib recipe we can enjoy right at home. This recipe is inspired by all of the different versions John and I have tried throughout our food adventures.
Without a grill and a very crappy broiler sich in my oven, this recipe is definitely developed with fellow city and apartment dwellers in mind. It also gives us all an excuse to rip out that culinary torch and have some fun caramelizing our ribs like the total baddies we are.
Looking to turn these ribs into a sandwich? Check out my Cloud Bread Sticky Rib Sandos recipe, and watch how it's made HERE.
Prep Time: 15 Minutes (and a 4-hour marinade)
Cook Time: 3 Hours
Yield: 3 Pounds, Serves 4-6
Equipment to Note You'll Need:
Broiler or Culinary Torch
Ingredients
3 pounds baby back ribs
Marinade:
½ cup coconut aminos
½ teaspoon fish sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons paprika
8 cloves garlic, minced
1 medium sweet onion, chopped
Glaze:
¼ cup honey
Garnish:
Toasted sesame seeds
Chopped scallions
Directions
Preheat the oven to 325 degrees F.
Combine the marinade ingredients in a bowl. Pour over the ribs and marinate for at least four hours.
After marinating, remove the ribs from the marinade and place in a baking dish. Bake for 3 hours.
Pour the marinade into a saute pan and add the honey. Bring to a boil and then reduce to a simmer. Stir frequently to avoid burning until a thick glaze develops.
Remove the ribs from the oven and pour the glaze on top. Either broil for 10 minutes, or use your culinary torch to caramelize the top of the ribs.
Garnish with toasted sesame seeds and chopped scallions.
