These are my new favorite ribs! Ribs are not a food I eat very often but when I do, this recipe is my go-to. They are spicy, but not too hot. They are sweet and sticky, but not overly sweet. Honestly, they are perfect!
I like serving them with white or brown rice on the side as well as some grilled vegetables with a drizzle of olive oil and balsamic vinegar. 
Yield 1 rack of ribs
2 lbs. pork ribs, individually sliced
½ cup Tamari
½ cup ketchup (I use gluten-free)
½ cup coconut sugar
3 Tbsp sherry 
½ tsp cayenne pepper
Thai Sauce
¾ cup rice vinegar 
⅓ cup coconut sugar
½ tsp cayenne pepper
3 Tbsp fish sauce 
3 garlic cloves, minced
1 Tbsp fresh lime juice
3 green onions, sliced finely for garnish (optional)
Place ribs into a 9 x 13 baking dish or pan.

In a bowl, whisk together the ingredients for the marinade and pour over the ribs. Turn the ribs to be sure they are covered with the marinade on all sides. Marinate the ribs in the refrigerator covered in plastic wrap for at least 2 hours or up to 24 hours.

Preheat oven to 325℉
The marinade should be ½-inch deep around the ribs. If not, add little water to the marinade. Cover with foil and bake for 1 hour.

Remove the ribs from the oven, and turn each one over. Add a little more water if needed. Cover and return to oven for 1 more hour.

While ribs are baking, make the Thai Sauce by adding the first five ingredients to a small pot or skillet. Bring to a boil over high heat, then reduce to low and simmer for 10-15 minutes, occasionally stirring. 

Remove the sauce from heat and add the lime juice. At this point, you can taste the sauce and add more lime juice, sugar, or cayenne to your liking.

Once the ribs are done, the meat should be tender and easy to remove from the bone.  Transfer the ribs to a serving platter and drizzle with the Thai sauce, and top with the green onions. Serve with the extra Thai Sauce and rice on the side. 
Just Salt It, and enjoy!