Chinese Ribs (Egg-Free, Gluten-Free)


You can substitute honey for the sugar, but reduce it to 3 to 4 Tablespoons.  This is kind of a teriyaki style…


  • 1/2 c wheat free Tamari (gluten free) or soy sauce
  • 1/3 c sugar
  • 1t salt
  • 1t dried grated orange peel
  • 1 clove garlic minced
  • 1/4t freshly ground pepper
  • 3 1/2 lbs baby back pork ribs

Combine first 6 ingredients in small bowl, stirring until sugar dissolves. Transfer to large plastic bag. Add ribs; seal bag and turn several times to coat with marinade. Refrigerate at least 1 hour, turning bag occasionally. (Can be prepared 1 day ahead. Cover and refrigerate). 2-4 servings, also tasty with chicken.

Preheat oven to 350F. Line baking pan with foil. Drain ribs, discarding marinade. Place ribs on rack. Set in baking pan. Bake until lightly browned, about 30 minutes. Turn ribs over. Bake until dark brown, 30 minutes. Preheat broiler. Broil ribs until crisp, 2-3 minutes.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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