Paleo Dry-Rub Barbecue Pork Ribs

Dry Rub

• 1/4 cup coconut crystals – optional
• 2 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons sea salt
• 1 tablespoon dry mustard
• 1 tablespoon dried basil, crushed
• 2 teaspoons cayenne pepper
• 1 teaspoon black pepper

Ribs

3 full racks of baby back ribs (also called back ribs, baby backs, loin back ribs). Each rack typically weighs 2–3 pounds with roughly half of that weight in bone. I bought a three-pack from Costco. On the bone side there’s a thin membrane (the pleura) that should be removed before seasoning; it can remain tough after cooking and blocks flavor absorption. My ribs already had the membrane removed.

Instructions for ribs

Start by rinsing the ribs and patting them dry with paper towels. Lay each rack on a large sheet of foil set on a shallow baking pan. Apply the dry rub evenly over both sides of each rack. Wrap the racks tightly in the foil so juices stay inside. If possible, let them marinate for at least 30 minutes to allow the flavors to settle in, though this is optional.

Preheat your oven to 200 degrees F (about 93 degrees C). Cook the foil-wrapped ribs for 4 hours. If time allows, you can turn the oven off and let the ribs rest in the residual heat for an additional 30 minutes.

When the ribs are ready to finish, preheat a gas grill for about 10 minutes. Unwrap the ribs and pour off the cooking juices into a container to use in the barbecue sauce (or reserve as stock). Place the ribs on the grill over medium-low heat with the lid closed and cook for 10 minutes. Flip the racks and grill for another 10 minutes. Remove the ribs from the grill and tent with foil; let them rest for 15 minutes before slicing and serving.

Barbecue Sauce

• 1 1/2 cups cooking juices from the ribs (or beef stock)
• 3 cloves fresh garlic, finely diced
• 6 oz tomato paste
• 1/4 cup apple cider vinegar
• 1/4 cup prepared mustard
• 2 tablespoons honey
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Celtic sea salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Black pepper to taste

Instructions for barbecue sauce

While the ribs grill, combine the drippings (or beef stock) and diced garlic in a medium saucepan and simmer for 5 minutes. Whisk in the tomato paste, vinegar, mustard, honey, and the remaining spices. Simmer gently over medium-low heat for about 20 minutes, or longer if you prefer a thicker sauce. Taste and adjust seasoning as needed.

Cooking the ribs low and slow produces exceptionally tender meat that pulls cleanly from the bone without disintegrating. A true test of great ribs is enjoying them plain, and this dry-rubbed method yields flavorful meat that stands on its own. I served these ribs with Brussels sprouts sautéed with bacon and a cold gluten-free ale. They’re also excellent with a paleo coleslaw, collard greens, cauliflower rice, or mashed cauliflower.

Enjoy!

Dry Rubbed Barbecue Pork Ribs – Paleo Style

5 Stars

5 from 2 reviews

Ingredients

Scale

• 1/4 cup coconut crystals – optional
• 2 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons sea salt
• 1 tablespoon dry mustard
• 1 tablespoon dried basil, crushed
• 2 teaspoons cayenne pepper
• 1 teaspoon black pepper
• 1 1/2 cups cooking juices from the ribs (or beef stock)
• 3 cloves fresh garlic, finely diced
• 6 oz tomato paste
• 1/4 cup apple cider vinegar
• 1/4 cup prepared mustard
• 2 tablespoons honey
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Celtic sea salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Black pepper to taste

Instructions

1. Rinse the ribs and pat them dry with paper towels.
2. Place the ribs on large pieces of foil on shallow baking pans.
3. Apply the dry rub evenly on both sides of the ribs.
4. Wrap the ribs tightly in the foil, sealing to keep in the juices.
5. Allow them to marinate for 30 minutes or more if possible.
6. Cook the ribs at 200 degrees F for 4 hours. Optionally let them rest in the turned-off oven for 30 minutes.
7. Preheat a gas grill for about 10 minutes. Unwrap the ribs and reserve the cooking juices for the sauce.
8. Grill the ribs over medium-low heat with the lid closed for 10 minutes.
9. Flip the ribs and grill another 10 minutes. Remove and tent with foil to rest for 15 minutes before serving.
10. For the sauce: combine drippings (or stock) and diced garlic and simmer for 5 minutes, then whisk in the remaining ingredients and simmer on medium-low for about 20 minutes, or longer for a thicker sauce.