Step 1

Preheat the oven to 350º Fahrenheit (175º Celsius)

Step 2

Remove the membrane from the ribs: Put the ribs on a cutting board with the meaty side down, bone side facing up and run a knife under the opaque layer of tissue to separate it from the meat and bones. Once you have begun to loosen the membrane, you should be able to use your fingers to peel it all up as one piece. Make sure to take time to do this step; it’s the key to getting the tenderest fall-off-the-bone ribs

Step 3

In a bowl whisk together the coconut aminos, vinegar, honey, garlic and pepper.

Step 4

Place a large piece of tin foil on a baking sheet or large baking dish, place the ribs, meat side down, onto the tin foil and then pour the sauce over top making sure that it coats both sides.

Step 5

Fold the tin foil up over top of the ribs and pinch together the sides so that the ribs are completely encased in a tin foil "package".  Place the tray in the oven and bake for 2 hours removing from the oven and basting in the sauce ever 30 minutes.

Step 6

After 2 hours the ribs should be very tender. Turn the heat up to 400º Fahrenheit (200º Celsius). Flip the ribs over so the meat side is facing up, baste in the sauce and then leave them to cook for 10 minutes uncovered so that the meat browns on top.

Step 7

Brush the ribs with more sauce before cutting into individual pieces and serving.