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
- 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
- 1/2 cup sake or white wine
- 2 tablespoons rice wine vinegar
- 2 tablespoon minced shallots
- 2 garlic cloves, minced
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
- Place ribs on a baking sheet, lined with plastic wrap.
- 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.
- Refrigerate and allow ribs to marinate for 12 hours.
- Preheat oven to 225˚F /110 °C
- In a medium mixing bowl whisk together all braising liquid ingredients.
- 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.
- Place ribs onto a baking sheet and place into oven for about 3 1/2 hours.
- Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.
- Turn broiler on high in oven.
- 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.
- Brush ribs with more glaze and return to broiler for 3 to 5 minutes or until caramelized and the edges begin to crisp.
- Remove from broiler and allow ribs to rest for about 10 minutes. Top with green onions and sesame seeds.
- 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.