Fall off the Bone Baby Back Ribs with Marinade
These ribs were so tender, juicy and so flavourful from the marinade that I could barely cut them.
Servings: 2
Calories: 561kcal
Equipment
- Baking dish and Grill
Ingredients
- 1 1/2 lbs baby back ribs
- 1 tbsp extra virgin olive oil
- 3/4 tsp Himalayan salt
- 1/4 tsp pepper
- 1/4 tsp smoky paprika
- 1 large clove garlic, grated (2 medium)
- 1 tsp fresh ginger, grated
- 1/4 cup apple cider vinegar
- 2 tbsp coconut aminos (can substitute Worcestershire sauce)
- 1 tsp Dijon mustard
- 1 tsp brown sugar
Instructions
- Rinse the rack of ribs over cold water to remove any pieces of bone or fat. Then pat dry with paper towel. Season with salt, pepper and paprika, use your hand to rub the seasoning in. Place the seasoned ribs into a baking dish or pan coated with olive oil and set aside.
- In a small saucepan, add ingredients for marinade and simmer on low boil for about 10-15 minutes. The marinade should start to thicken, and create a rich, deep colour. Remove from heat and pour marinade over the ribs, and cover with foil.
- Bake for 2 hours at 325°F. Baste the ribs with the marinade a couple of times while it’s cooking in the oven.
- Heat the barbecue grill 5 minutes before taking the ribs out of the oven. Cook the ribs over a medium to low heat barbecue about 5-10 minutes to create grill markings. Transfer to a cutting board and cut the ribs.
- Serve with potato salad, and cabbage salad.
Nutrition
Calories: 561kcal | Carbohydrates: 3g | Protein: 41g | Fat: 42g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1090mg | Potassium: 571mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg