Honey-Glazed Baby Back Ribs

Sticky, tender ribs, glazed and celebratory, and fully within this way of eating. The glaze is built on coconut aminos, apple cider, and a little honey rather than tomato or refined sugar, so the deep barbecue flavor comes without the nightshades.

Pork is a source of zinc, which is involved in immune regulation and in the repair work the gut lining is doing, and the slow cook renders the meat tender and rich. Ginger and cinnamon in the glaze bring their own warming compounds. Keep the honey modest so the sweetness stays gentle against the savory.

Ribs reward patience: a low, slow cook, then a quick glaze at the end. Make them for a table you love, and enjoy them fully.

Ingredients

Marinade:

• 4 pounds baby back ribs
• 1/4 cup coconut aminos
• 1/4 cup apple cider
• 1/4 cup honey
• 2 tablespoons grated fresh ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground mace

Glaze:

• 1/4 cup honey
• 2 tablespoons coconut aminos

Dipping dressing:

• 1/2 cup lime juice
• 1/4 cup coconut aminos
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons honey
• 2 tablespoons clean-label fish sauce

A note on swaps: the original marinade includes white pepper, and the original dressing includes sesame oil and red pepper flakes. All three are excluded on AIP elimination, so they are left out here. The marinade still carries plenty of warmth from cinnamon, mace, and ginger, both of which are bark and root, not seed spices, so they stay in.

Method

• Combine the marinade ingredients and coat the rib racks. Cover and marinate in the refrigerator overnight.
• Heat the oven to 300 F. Line a sheet pan with foil and lay the ribs on it.
• Bake for 2 hours, until the meat is tender and pulling from the bone.
• Stir together the glaze. Brush half of it over the ribs and bake 15 minutes more.
• Brush on the rest of the glaze, then move the ribs under the broiler for 3 to 4 minutes, watching closely, until the surface crisps and caramelizes.
• Whisk the dipping dressing while the ribs finish. Serve the ribs hot with the dressing alongside.

Air fryer variation

After the long 300 F bake has tenderized the ribs, you can finish them in the air fryer instead of under the broiler. Brush with the second coat of glaze and air fry at about 400 F for 4 to 6 minutes (verify - untested conversion), checking often so the honey does not scorch. The slow oven bake is still needed first to get fall-off-the-bone meat.

*Adapted from acleanplate.com*