My favorite way to make ribs that are fool-proof and fall-apart tender every time is the oven to grill method (and don’t worry, if you don’t have a grill you can do it all in your oven!) You simply season the rack of ribs, wrap it in aluminum foil, let it cook low and slow for just a few hours. Next, you remove them from the oven, lather them in your sauce of choice, and slap them on the grill for just a few minutes to get a nice, caramelized char on the top! They turn out great every. single. time!! I use that method with these Sticky Asian Ribs.
Here, I’ve given this easy rib method an Asian-inspired twist, while still keeping it Whole30 compliant, by coating it in a deliciously sticky, sweet, and savory sauce. These Sticky Asian Ribs have such a wonderful depth of flavor that will just blow your mind, and it’s perfect for spicing up your 4th of July!
Whole30 Sticky Asian Ribs
- Reynolds Wrap Aluminum Foil
- 2 babyback rib racks (about 1.5 each), membrane removed *see notes
- 2 tsp avocado oil
For the Rub:
- 3 tsp kosher salt
- 1.5 tsp black pepper
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tsp mustard powder
For the Asian Sauce:
- 1/2 cup coconut aminos
- 1 tsp red boat fish sauce
- 4 cloves garlic, minced
- 2 tsp arrowroot starch
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- toasted sesame seeds, for serving
- fresno chile, for serving (optional)
- fresh cilantro leaves, for serving (optional)
- Preheat the oven to 275 degrees F.
- Place each rack of ribs on a long sheet of Reynold's Wrap (long enough to wrap the entire rack of ribs, about 30 inches long. (Each rib rack should be individually wrapped) Drizzle each rack on the meaty sides of the ribs with 2 tsp of oil.
- In a bowl, combine all of the "For the Rub" ingredients and stir to combine. Sprinkle 1/4 of the rub on the back, boney side of the ribs. Flip the ribs over, then evenly sprinkle the remaining rub on the front, meaty side of the ribs. Using your hands, rub the spice mixture into the ribs. Once completely coated, wrap the rack completely in the Reynolds Wrap. Place both of the wrapped racks on a large baking sheet and place into the preheated oven. Bake until the ribs are cooked through and fall apart tender, about 2-2.5 hours, depending on the thickness of your ribs.
Make the Sauce:
- Place all of the sauce ingredients in a bowl and stir until arrowroot has dissolved.
- Heat a small saucepan over medium heat and add the sauce. Cook until sauce has thickened, about 3-5 minutes, stirring often. Set aside.
Finish the Ribs:
- Remove ribs from oven and uncover. Coat them all over with the sauce, reserving 1/3 of the sauce for serving, and finish on a grill over high heat for about 5 minutes per side to let the sauce get nice and caramelized. (Alternatively, you can place the uncovered ribs on the top rack of the oven and turn on the broiler until the ribs have caramelized and charred on the edges. You just need to watch carefully to prevent burning them. It should only take a few minutes.)
- Before serving, brush with more sauce. Sprinkle with toasted sesame seeds, top with thinly sliced fresno chile and cilantro, if using. Serve and enjoy!