‘Is there anything better than succulently sticky, lip smacking, delicious pork ribs? Cooked over a low heat over a long period of time, the meat literally falls off the bone, while the sticky sauce makes them irresistible and impossible to stop at one.’ Rebecca Coomes
Classification: Phase 1 – Semi Restricted, GF, DF
- 2 racks (1.5 kgs) free range pork ribs
- 1 tbs smoked paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp pepper
- 140g tub tomato paste
- 2 tbs coconut aminos
- 1 tbs honey
- 2 tsp apple cider vinegar
- Salt and pepper to taste
Mix the smoked paprika, cayenne pepper, salt and pepper together in a small bowl. Rub the spice mix thoroughly over the pork ribs, then refrigerate for at least 6 hours, or preferably overnight.
Once the ribs have marinated, pre-heat the oven to 160oC / 320oF.
Place the ribs in a large roasting tray and cover tightly with foil. Place in the oven and cook for 2 hours or until the meat is very tender.
While the ribs are cooking, make your sticky sauce. Place the tomato paste, coconut aminos, honey, apple cider vinegar and ¼ cup water in a bowl. Mix to combine. Season with salt and pepper as necessary.
Increase the oven to 190oC / 375oF. Uncover the ribs and baste liberally with the sticky sauce. Repeat this process 2 – 3 times over 20 – 30 minutes, turning the ribs over so both sides are covered. The ribs are done when the sticky sauce has started to caramelise and the meat is falling off the bone.
Remove from the oven, slice into individual pieces and serve with a side salad.
Note: You can complete the final step of the cooking process on the BBQ, basting and turning the ribs over the grill. This will give the ribs a smokier flavour.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.