WHAT YOU'LL NEED:
1 rack of pork or beef ribs - preferably free range/grass fed
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
WHAT TO DO:
1) Combine the dry rub ingredients and “massage” into the ribs. Place the ribs onto a baking tray lined with either baking paper or a silicon backing mat. Cover ribs tightly with baking paper & then foil, crimping the edges of the foil around the lip of the pan, and refrigerate for a minimum of 4 hours, or overnight.
2) When ready to cook, preheat the oven to 135° C.
Place the ribs into the preheated oven, making sure the foil is still tightly sealed all around the edges. Bake for 2 hours.
3) 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 200°C. Remove the foil and baste the ribs with the marinade.
4) 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.