Yield: 4 servings
- Olive oil spray
- 1 (2 lb.) rack spare ribs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons light soy sauce (use coconut aminos for a gluten free/paleo version)
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon sesame seeds
- Line a large (12X17 inches) baking sheet with parchment paper.
- Preheat the oven to 250 degrees F.
- Place the ribs on the baking sheet, bone side down. Lightly spray them with olive oil. Sprinkle with salt and pepper.
- Bake the ribs 2 hours, uncovered, rotating the pan every hour to ensure even cooking.
- After the first 2 hours, start basting the top of the ribs with the marinade every hour, when you rotate the pan. Bake the ribs 4 more hours, basting them 4 times. Divide the marinade into four parts and rinse the basting brush with warm soapy water between bastings, to avoid mixing raw and cooked meat.
- During baking, some of the marinade will accumulate at the bottom of the pan and might become charred. I usually replace the parchment paper with a fresh sheet midway through baking.
- After 6 hours, the meat will be very tender and will fall off the bones. The top will be sticky and caramelized. Remove the baked ribs from the oven and place on a cutting board, meat side down. Cut into individual ribs, sprinkle with sesame seeds, and serve.
Nutrition Per Serving
Serving size: ¼ rack; Calories: 388; Fat: 26g; Saturated fat: 10g;Carbohydrates: 9g; Sugar: 8g; Sodium: 650mg; Fiber: 0g; Protein: 26g