arrow-b arrow-l-sm arrow-l cart close cup date decor-bee download envelope facebook faq google_plus handset instagram location lock logo-sm mail packet people phone pinterest play plus printer search shop spoon target time tsp twitter user wheelbarrow youtube

Gluten Free Sweet and Spicy Honey Ribs

Carol Kicinski
Carol Kicinski
Chef - Professional Recipe Developer Read More About Author
Carol is a professional recipe developer, television chef, freelance writer and cookbook author. She cooks. She writes. She travels. And she does it all gluten-free!

When it comes to food she believe the most important thing is for it to taste great. Her recipes are not just good for gluten-free they are just plain good! Period!

She needed to be able to prepare meals that everyone would enjoy. It was then she decided to look at the world of food not in terms of what she couldnt eat but what she COULD EAT. She discovered a whole beautiful, abundant world of gluten-free food. She started to create dishes that would not only keep her body from being ill but that were delicious and aesthetic as well.

After she found out that she as gluten-intolerant, she was taken aback. Thus her new food philosophy was born. Find and enjoy foods that are naturally gluten-free. She loves the challenge of discovering how to re-invent old favorites and creating new ones gluten-free.

Carol writes SimplyGluten-free, a gluten-free blog to share, teach and inspire.Celebrating the ABUNDANCE of gluten-free living!

Dietary Restrictions

  • gluten_free


  1. Preheat oven to 325°F.
  2. Flip the ribs bone side up and insert a dinner knife just under the white membrane that covers the meat and bones. Gently peel the membrane off. Season the ribs on all sides generously with salt and pepper.
  3. Wrap each rack of ribs with heavy duty foil. Place on a baking sheet and bake for 2½ – 3 hours or until the meat is tender.
  4. While the ribs are cooking, make the sauce.
  5. In a saucepan, combine the Organic Honey, tamari, mustard, sriracha, ginger, and lime juice. Bring to a boil. Reduce heat and let simmer until the mixture is reduced by half, about 10 minutes.
  6. When the ribs have finished baking, remove from the oven, place the top rack about 8 inches from the broiler, and preheat the broiler to high.
  7. Line 1-2 baking sheets with foil. Unwrap the ribs and place the ribs bone side down on the baking sheets. Brush with the sauce and broil 3 minutes. Brush with more sauce and broil another 2-3 minutes.
  8. Serve the ribs with any extra sauce on the side.

Yield: Serves 4 – 6 people


  • 2 slabs (approximately 3 pounds) baby back ribs
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 1 cup Wholesome Organic Honey
    Organic Honey
    Buy Now Find In Store
  • ¼ gluten free tamari or soy sauce
  • ¼ cup Dijon mustard
  • 5 tbsp sriracha sauce (use more or less depending on heat tolerance)
  • 2 tsp dry ginger
  • Juice of 2 limes