Ingredients:
- 2 racks (approx. 4 lbs) baby back pork ribs
- 0.5 cup apple cider vinegar
- 0.25 cup coconut aminos or low-sodium soy sauce
- 2 tbsp Dijon mustard
- 3 tbsp pure maple syrup
- 1 tbsp liquid smoke
- 4 cloves garlic, smashed and minced
- 1 tsp smoked paprika
- 1 tsp onion powder
- 0.5 tsp black pepper
Instructions:
- Locate the thin, translucent membrane (silverskin) on the bone side of the ribs. Use a butter knife to pry up a corner, grab it with a paper towel, and pull it off completely. Note: This ensures the marinade can actually reach the meat from both sides.
- In a bowl, whisk together the apple cider vinegar, coconut aminos, Dijon mustard, maple syrup, liquid smoke, minced garlic, smoked paprika, onion powder, and black pepper.
- Place the ribs in a large gallon sized bag or deep glass dish. Pour the marinade over the ribs, ensuring all surfaces are coated. Seal and refrigerate for 12 to 24 hours.
- Preheat oven to 300°F (150°C). Wrap each rack tightly in a double layer of heavy duty aluminum foil, creating a sealed pouch to trap steam.
- Place the foil wrapped ribs on a large rimmed baking sheet and bake for 3 hours, until the meat is tender and starting to pull away from the bones.
- Carefully open the foil pouches and drain the juices into a small saucepan. Note: Be careful of the steam when opening the foil!
- Simmer the juices over medium high heat until reduced to a thick, syrupy glaze. Look for a consistency that coats the back of a spoon.
- Brush the reduced glaze over the ribs. Return to the oven under the broiler for 3-5 minutes until the edges are caramelized and charred. Greek Chicken Kabobs: Tender Marinade — Master the best Greek Chicken Kabobs using a high-acid marinade technique for...How to Make Sizzling Stir-Fry Beef Steak with Colorful Veggies — Looking for a quick, delicious dinner? This Stir-Fry Beef Steak with Colorful...Cozy Beef Ramen Noodles Slurp Your Way to Happiness — Craving comfort This Beef Ramen recipe brings the umami flavors of your favor... $img_2$