My go-to method for perfectly tender, fall-apart ribs is the oven-to-grill approach. If you don’t have a grill, you can finish them under the broiler in your oven instead. Season the racks, wrap each one tightly in aluminum foil, and bake low and slow for a few hours. Remove the ribs, brush them with a sticky sauce, then finish briefly on a hot grill (or under the broiler) to caramelize the top. This technique reliably delivers amazing results every time. I use it for these Whole30 Sticky Asian Ribs.
This recipe gives the classic slow-baked ribs an Asian-inspired twist while keeping the sauce Whole30 compliant. The glaze is sweet, savory, and glossy, bringing deep flavor that complements the tender meat. These ribs are an excellent way to add variety to summer meals and holiday grills.
Whole30 Sticky Asian Ribs
Ingredients
- Reynolds Wrap Aluminum Foil
- 2 baby back rib racks (about 1.5 lb each), membrane removed
- 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 fish sauce (such as Red Boat)
- 4 cloves garlic, minced
- 2 tsp arrowroot starch
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- toasted sesame seeds, for serving
- fresno chile, thinly sliced, for serving (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
-
Preheat the oven to 275°F (135°C).
-
Place each rack of ribs on a long sheet of aluminum foil (about 30 inches), drizzle the meaty side with 2 tsp avocado oil, and prepare to season. Each rack should be wrapped individually.
-
In a bowl combine the rub ingredients: kosher salt, black pepper, ground ginger, garlic powder, and mustard powder. Sprinkle about one quarter of the rub on the bony side of each rack, flip, then evenly coat the meaty side with the remaining rub. Massage the spices into the meat, then wrap each rack tightly in foil. Place the wrapped racks on a large baking sheet and bake until tender and falling apart, about 2 to 2½ hours, depending on thickness.
Make the Sauce:
-
Whisk the coconut aminos, fish sauce, minced garlic, arrowroot starch, rice vinegar, and toasted sesame oil together until the arrowroot dissolves.
-
Heat a small saucepan over medium and cook the sauce, stirring frequently, until it thickens slightly, about 3–5 minutes. Remove from heat and set aside.
Finish the Ribs:
-
Carefully remove the ribs from the oven and unwrap. Brush the racks all over with the sauce, reserving about one-third for serving. Finish the ribs on a hot grill for roughly 5 minutes per side to caramelize the glaze. If you don’t have a grill, place the unwrapped racks on the top oven rack and broil briefly, watching closely to avoid burning; it should take only a few minutes to get some char.
-
Before serving, brush with more sauce and sprinkle with toasted sesame seeds. Top with thinly sliced fresno chile and fresh cilantro if desired. Serve and enjoy.
Notes
Nutrition information is automatically calculated and should be used as an approximation.