- 1 rack pork spare ribs, 3-4 pounds
- 3 cloves garlic, pressed or minced
- 2 tablespoons coconut aminos
- 2 tablespoons honey
- 1 tablespoon ume plum vinegar
- 1 tablespoon sriracha (look for OrganicVille brand, or make Nom Nom Paleo’s or buy it at Whole Foods!)
- 1 tablespoon plum or cherry jam
- 1 teaspoon 5 spice powder
- 1 teaspoon fish sauce
- 1/4 cup sherry
- 1/2 cup honey
- 1/4 cup coconut aminos
- 1 tablespoon sriracha (or more to taste, if you’re going for heat)
- Combine the marinade ingredients (use a blender if your jam isn’t smooth)
- Place the ribs in an oven safe baking dish and pour the marinade over them. Make sure they’re well covered.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- After they’ve marinated, remove the ribs from the fridge and pour the sherry into the pan. Cover with aluminum foil.
- Preheat oven to 300ºF.
- Roast the ribs for one and a half hours.
- Meanwhile, combine the glaze ingredients in a small bowl.
- After 1.5 hours, remove the foil and check the ribs. They shouldn’t be falling off the bone, but a sharp knife should easily pierce the meat. Proceed to step 9 if this is the case. Roast another 30 minutes if it not, and then continue to step 9.*If you’ve using a glass baking dish up to this point, transfer the ribs to a baking sheet for the high heat and broiling steps.
- Glaze the ribs and turn the heat up to 500ºF. Roast uncovered for 30 minutes, glazing every 10 minutes.
- Turn on the broiler to high, glaze one more time, and broil for 3-4 minutes, leaving the ribs on the center rack of the oven. Keep an eye on them; you want them nicely caramelized, but not overly charred.
- Cut the ribs between the bones and serve with remaining glaze.
Keywords: spare ribs