Honey Garlic Baked Ribs
These Honey Garlic Baked Ribs are the absolute best and easiest way to make perfect, juicy, fall-off-the-bone ribs. They are the perfect blend of sweet and tangy and made with 9 simple, wholesome ingredients. These baked ribs are gluten, dairy, and soy free as well! They are seriously so easy to make and go with practically anything.
The key to having the most perfect baked ribs where the ender meat falls right off the bone is to cook them low and slow.
This recipe doesn’t require any fancy ingredients. You probably already have most of them in your pantry! The simplicity of the ingredients means you’re able to focus on flavor, not complicated prep work.
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Ingredients
- 2 lbs. pork ribs - I used St. Louis Pork Ribs. Get FREE high quality organic protein in every order here from Butcher Box.
- 1/4 cup honey (organic, raw, unfiltered)
- 1/8 cup coconut aminos (organic, or soy sauce if not gluten/soy free)
- 1/8 cup distilled white vinegar
- 2 tbsp brown monk fruit (or sweetener of choice)
- 2 tsp garlic (minced)
- 3/4 tsp baking soda
- 1 tsp garlic salt
- Black pepper (to taste)
Want a More "Smoky" Taste?
If you love that classic smoky barbeque taste, you can add some smoked paprika to your sauce! I would do 1/2 a teaspoon.
How To Make Them
- Preheat your oven to 375°F. Line a large baking pan with foil and spray with olive or avocado oil spray.
- Next, remove the membrane from the ribs and slice into individual pieces.
- In a large bowl, mix together the honey, coconut aminos, vinegar, monk fruit, garlic salt, and minced garlic. Keep stirring until the honey and monk fruit dissolve completely.
- Add in the baking soda. The sauce should get very foamy. Toss the ribs into the bowl and fully coat them in the sauce.
- Arrange the ribs meat-side up on the pan and pour any leftover sauce on top. Top the ribs with freshly cracked black pepper. Bake for 45 minutes.
Tips
For the most tender ribs, remove the thin membrane covering the rack. It can be tough when cooked, and if you love ribs that fall off the bone, the membrane has got to go. Your butcher may have already removed it, but if not, here’s how to do it yourself: gently slide a knife under the membrane and use your fingers to peel it away from the bones. It will be slippery. Grab the section you lifted off the bone with a paper towel to grip it and pull it off.
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How To Store
You can store leftovers in an airtight container in the fridge for up to 4 days. You can microwave them, or place them in the oven to reheat them at a low temperature (275 or so) so that they don't overcook.
What To Serve With Ribs
With a heartier dish like ribs, you may want to serve these with some veggies or a fresh salad. Potatoes go very well with these baked ribs as well if you want something with a little more fluff, like potato salad, mashed potatoes, or fries. Or if you want to take a more southern route, how about some mac and cheese or cornbread?! These ribs go with practically anything. In the photos above, I served mine with my Sourdough Hawaiian Rolls and some baked Green Beans.
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These Honey Garlic Baked Ribs deliver all the flavors you crave with just a few pantry staples. They are the perfect blend of sweet and savory, and baking them ensures you won’t be sacrificing taste for health. So next time you’re in the mood for ribs, skip the greasy, sugar-loaded alternatives, and give these healthy baked ribs a try.
These Honey Garlic Baked Ribs are the absolute best and easiest way to make perfect, juicy, fall-off-the-bone ribs. They are the perfect blend of sweet and tangy and made with 9 simple, wholesome ingredients. They are gluten, dairy, and soy free as well! They are seriously so easy to make and go with practically anything.
- 2 lbs. ribs (I used St. Louis Pork Ribs. Get FREE high quality organic protein in every order above from Butcher Box)
- 1/4 cup honey (organic, raw, unfiltered)
- 1/8 cup coconut aminos (organic, or soy sauce if not gluten/soy free)
- 1/8 cup white vinegar (distilled)
- 2 tbsp brown monk fruit (or sweetener of choice)
- 2 tsp garlic (minced)
- 3/4 tsp baking soda
- 1 tsp garlic salt
- Black pepper (to taste)
- Preheat your oven to 375°F. Line a large baking pan with foil and spray with olive or avocado oil spray.
- Next, remove the membrane from the ribs and slice into individual pieces.
In a large bowl, mix together the honey, coconut aminos, vinegar, monk fruit, garlic salt, and minced garlic. Keep stirring until the honey and monk fruit dissolve completely.
- Add in the baking soda. The sauce should get very foamy. Toss the ribs into the bowl and fully coat them in the sauce.
Arrange the ribs meat-side up on the pan and pour any leftover sauce on top. Top the ribs with freshly cracked black pepper. Bake for 45 minutes.
Servings 8
- Amount Per Serving
- Calories 346kcal
- % Daily Value *
- Total Fat 26g40%
- Sodium 320mg14%
- Total Carbohydrate 10g4%
- Sugars 9.7g
- Protein 17g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.