Honey Baby Back Ribs

There are many ways of cooking the ribs: using a slow cooker, baked and broiled in the oven, and I think my favorite version by far is the oven method, finished on the grill. I love tender meat, however the slow cooking method seems to a be a step too far. Therefore, we will attack these ribs using the second technique: baked and broiled in the oven. As we are looking for a Dairy Free, Egg Free and Soy Free recipe, the recipe was adapted in this sense.

The 12 hour dry rub is a must. It really helps to tenderize the meat as well as impart awesome flavor deep into the flesh. I know the dry rub list…well the entire ingredient list for that matter, looks a little scary, but I guarantee you these ribs are worth it. You can totally also simplify the dry rub with a little garlic powder, sugar and salt, but I love this particular combination of spices.

Although I’ve stuck to these flavors for ribs, you can totally change the flavor profile around with a simple dry rub (as mentioned above) and finish the ribs with a barbecue sauce of your choice if that’s your preference. The overall method is the most important part here to ensure you have soft, tender and moist ribs.

Attention: many of the Barbecue sauces contains Soy Sauce. Please red carefully if you are allergic to Soy.



  • 1 (3 lb / 1.4 kg) rack baby back ribs

Dry Rub:

  • 1 1/2 tablespoons light brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon

Braising liquid:

  • 1/2 cup sake or white wine
  • 2 tablespoons rice wine vinegar
  • 2 tablespoon minced shallots
  • 2 garlic cloves, minced

Honey glaze:

  • 1/4 cup honey
  • 2 tablespoons brown sugar


  • 2 green onions, thinly sliced
  • 2 teaspoons toasted sesame seeds


  1. Place ribs on a baking sheet, lined with plastic wrap.
  2. Mix together all the dry rub ingredients until well combined. Smother ribs with the dry rub, on both sides, until fully coated and tightly wrap with plastic wrap.
  3. Refrigerate and allow ribs to marinate for 12 hours.
  4. Preheat oven to 225˚F /110 °C
  5. In a medium mixing bowl whisk together all braising liquid ingredients.
  6. Remove ribs from the refrigerator and unwrap. Place ribs atop a large sheet of heavy duty foil, meat side down, and lift up all sides around the ribs. Pour braising liquid over ribs and tightly wrap.
  7. Place ribs onto a baking sheet and place into oven for about 3 1/2 hours.
  8. Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.
  9. Turn broiler on high in oven.
  10. Brush some of the glaze over the ribs and carefully flip over. Brush the glaze over the meaty side of the ribs and place under broiler for 2 to 3 minutes.
  11. Brush ribs with more glaze and return to broiler for 3 to 5 minutes or until caramelized and the edges begin to crisp.
  12. Remove from broiler and allow ribs to rest for about 10 minutes. Top with green onions and sesame seeds.
  13. Enjoy your Dairy Free Meal!

If you are not allergic to soy and only looking for a dairy free dish, here is the link to the Honey Hoisin Baby Back Ribs Recipe.

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