1 rack of baby back pork (or beef) ribs
1 TBL smoked paprika
1/2 tsp mustard powder
1/4 tsp dried powdered thyme
1/4 tsp dried rubbed sage
1 tsp salt
1 tsp white pepper
2/3 Cup tomato paste
2 TBL coconut aminos
1 TBL honey
juice of 1/2 orange
1 tsp apple cider vinegar
Combine the dry rub ingredients and “massage” into the pork ribs. Place the ribs onto a Silpat-covered jelly roll pan (flat large pan with a small lip; see above photo). Cover ribs tightly with foil, crimping the edges of the foil around the lip of the pan, and refrigerate for a minimum of 4 hours, or overnight.
When ready to cook, preheat the oven to 275° F.
Place the ribs into the preheated oven, making sure the foil is still tightly sealed all around the edges. Bake for 2 hours.
While the ribs are baking, combine marinade ingredients; season the mix with salt and pepper to taste.
At the end of the 2 hour baking period, increase the oven temperature to 375°F. Remove the foil and baste the ribs with the marinade.
Bake for 20-30 minutes, turning the ribs over to baste them on all sides with the marinade, roughly every 10 minutes. You can also do this final step on a grill, though it will leave a bit of a sticky, smoky mess. 🙂