Oh my gosh, who doesn’t love succulent ribs! I made these last night for my family, and they were tender, juicy and flavorful! You can get them marinating the day before you make them. They are cooked in the oven low and slow, so are perfect for a weekend dinner. I served them with golden beets and Chinese eggplant.
3 to 3 1/2 pound rack of pork ribs
1/3 cup chopped fresh ginger
1/4 cup garlic infused olive oil (the brand I use)
3 Tablespoons Clear Honey
2 Teaspoons Pink Himalayan Salt
1 Tablespoon Black Pepper
3 Kaffir Lime Leaves (optional, provides a mild citrus flavor)
3 Tablespoons Coconut Aminos
1 Tablespoon Jarred Anchovy Fillets
1/4 teaspoon ground white pepper
Directions: Blend together in a high speed blender all the ingredients for the marinade. Place the ribs on a foil lined, rimmed cookie sheet, and coat thoroughly with the marinade on both sides. Cover with wrap and place in the refrigerator for at least 4 hours or overnight. When ready to cook, remove from refrigerator and heat your broiler on high. Broil both sides of the ribs until browned and starting to caramelize. About 5 minutes a side. Remove from the oven, and set your oven on 250°. Cover the top of the ribs with foil and tightly seal. Bake in oven 4 to 4 1/2 hours until ribs are very tender.