I most certainly don’t eat ribs often. I don’t eat ribs often because I don’t love how pricy they are in the grocery store. I’ve seen baby back ribs priced at around $18/lb. Although I don’t purchase them often, baby back ribs are one of my favorite meats. When it comes to expensive meat, I tend to stay away since I already so much more expensive food to pay for. My distaste for the prices of meat in my local grocery store lead to me getting a subscription with ButcherBox. I do a lot of cooking so the subscription truly benefits me.
Did you know that a serving of baby back ribs is 3 ribs? Yes, 3 ribs! I did not know this my whole life. One of my new year resolutions is to eat less meat, so I bought a scale and I’ve been measuring the amount of meat that I consume. This is perfect, because my goal for plates is more vegetables and treating meat like a garnish.
In conclusion, I think it’s important to mention that I did not completely cover these healthy baby back ribs in barbecue sauce because it’s actually not needed. But, I want to mention that the sauce that I used on the side with these ribs was Tessemae’s Matty’s Organic BBQ sauce. That bbq sauce is one of my favorite sauces on the market because it has minimal ingredients and it tastes amazing! Also, on top of these ribs they make the ribs taste like I smoked them.
How to make healthy baby back ribs in the oven:
The key to making delicious healthy baby back ribs is having the right marinade and baking them low and slow. After baking them low and slow, I always sear them on top of my indoor grill. Searing them on the grill always gives the best crust afterwards. This step is optional for those of you that don’t have an indoor grill. The indoor grill that I use is by the brand Presto. I love this indoor grill because it’s so easy to clean. I cannot stand anything that is difficult to clean; thus why I don’t use my George Foreman grill and barely use my juicer.
As for the marinade on these healthy baby back ribs, I used coconut sugar, coconut aminos, liquid smoke, Worcestershire, and ghee. This is my go-to marinade on almost all of my meats because it makes every meat taste so good! Also, I want to mention that the spices I used for these healthy baby back ribs are herbs de provence, kosher salt, garlic powder, onion powder, black pepper, all spice, and brown sugar bourbon spice. If you haven’t used brown sugar bourbon seasoning before, you’re totally missing out. I have used it for my vegan and meat recipes, it works very well with everything.
What to serve with baby back ribs?
Am I the only one that struggles a little bit with what to pair with certain dishes? When it comes to baby back ribs, I always say oh these are screaming for a side of macaroni and cheese or french fries. Due to the fact I try my hardest to eat as healthy as possible, I decided to make garlicky green beans and air fryer “fried” yuca.
Most importantly, you should always serve “heavy” or “rich” meats like these baby back ribs with something green. My daughter is a huge fan of green beans. She’ll eat an entire bag of green beans before going for candy or anything sweet in general.
Also, “air fryer” yuca is my favorite side in the whole world. I think I may love yuca more than I love french fries. I haven’t posted a recipe for it yet because I don’t cook it in bulk. For some reason, the left overs (unless fried) don’t taste too good microwaved. I’m going to have to test out air frying them and baking left overs.
Want more recipes?
- Healthy Fried Chicken Wings
- Korean BBQ Lamb Chops
- Turkey Butternut Squash Chili
- Black Truffle Alfredo Pasta
- Start by removing the membranes on the back of the ribs.
- Preheat your oven to 275 degrees F and line a baking sheet pan with aluminum foil. Place the ribs on top of the baking sheet pan.
- To a medium bowl, add the liquid smoke, coconut aminos, coconut sugar, and Worcestershire. Stir this mixture and then add in the coconut sugar, garlic powder, onion powder, herbs de provence, black pepper, kosher salt, all spice, and brown sugar bourbon spice. Microwave your ghee for 1 minute and then add to the mixture. Mix until combined.
- Using your hands or a pastry brush, rub the marinade on both sides of the ribs until they’re completely covered with the marinade.
- Place into the oven and bake the ribs for 3 hours.
- Watching your sodium? Don’t use the salt.
- Don’t have any ghee? Use grapeseed oil, avocado oil, melted butter, or duck fat instead.
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