These squeaky-clean Paleo Chinese Sticky Ribs are a breeze to make and are SURE to please the whole family! The ribs are seasoned with a simple dry rub, baked at a low temperature for 1.5 hours, and then glazed with the 1-ingredient sticky sauce.
0 Preheat the oven to 325 F.
1 Pat the ribs dry with a paper towel, place it on a rimmed baking sheet, and sprinkle the top with the seasonings. Bake at 325 F for 1.5 hours.
2 While the ribs are baking, prepare the sauce. Pour the entire bottle of coconut aminos into a large skillet or frying pan. Set it over low/medium heat and allow it to simmer until the majority of the water evaporates. After about 20-25 minutes, the sauce will thicken enough to coat the back of a spoon. At this point, turn the heat off and set the sauce aside.
3 After 1.5 hours, remove the ribs from the oven, and turn the oven heat up to 425 F.
4 Pour the sauce over the top of the ribs and return the ribs to the oven to cook at 425 F for an additional 10 minutes. Keep an eye on them and make sure that the top of the ribs don't burn. If they start to blacken, just pull them out a little early.
5 Let the ribs cool slightly, slice, and garnish with the sesame seeds and cilantro.
6 Enjoy!
