Paleo Dry-Rub Barbecue Pork Ribs — Smoky Low-Carb Recipe

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 dry 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 is typically 2–3 pounds, with about half of that weight being bone. I used a three-pack from Costco. The bone side often has a thin membrane called the pleura; remove it before applying the rub so the seasoning and smoke can penetrate and the ribs remain tender. My ribs already had the membrane removed.

Instructions for ribs

Rinse the ribs and pat them dry with paper towels. Lay each rack on a large sheet of foil placed over a shallow baking pan. Apply the dry rub evenly on both sides of the racks. Wrap the ribs tightly in foil so they retain their juices. If possible, allow them to sit with the rub for 30 minutes or longer to develop flavor, though this is optional.

Cook the foil-wrapped ribs at 200°F for 4 hours. If convenient, turn the oven off afterward and let the ribs rest inside for 30 minutes to retain heat and moisture. Preheat a gas grill for about 10 minutes. Unwrap the ribs and reserve the cooking juices by pouring them into a container to use in the barbecue sauce. Place the ribs on the grill over medium-low heat with the lid closed and grill for 10 minutes.

Flip the ribs and grill for another 10 minutes. Remove from the heat and tent with foil to 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 can 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 finish on the grill, combine the reserved drippings (or beef stock) and the diced garlic in a medium saucepan and simmer for about 5 minutes. Whisk in the tomato paste, vinegar, mustard, honey and spices. Reduce the heat to medium-low and simmer for 20 minutes, or longer if you prefer a thicker sauce. Taste and adjust seasoning as needed.

Slow roasting yields very tender ribs that pull cleanly from the bone without falling apart. A good dry-rubbed rib should be enjoyable even without sauce, and these meet that standard. I served mine with Brussels sprouts cooked with bacon and a gluten-free ale. These dry-rubbed paleo pork ribs also pair well with coleslaw, collard greens, cauliflower rice, or mashed cauliflower.

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Dry Rubbed Barbecue Pork Ribs – Paleo Style

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5 from 2 reviews

• Author: Lea Valle

Ingredients

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• 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 dry basil (crushed)
• 2 teaspoons cayenne pepper
• 1 teaspoon black pepper
• 1 1/2 cups of cooking juices from the ribs (or beef stock)
• 3 cloves fresh garlic, finely diced
• 6 oz can 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

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Instructions

1. Rinse the ribs and then 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 in the foil, making sure you have a good seal to keep in the juices.
5. Ideally you should allow them to marinate for 30 minutes or more.
6. Cook the ribs at 200 degrees F for 4 hours. If you have the time, you can turn off the oven and let the ribs “rest” inside for 30 minutes.
7. Preheat a gas grill for about 10 minutes and unwrap the ribs and pour off the cooking juices into a container for use in the barbecue sauce.
8. Place the ribs on the grill, turn the heat down to medium-low and cook for 10 minutes with the lid closed.
9. Turn the ribs over and cook for an additional 10 minutes. Remove from the heat and cover with foil to rest for 15 minutes or until you are ready to serve.
10. While the ribs are cooking on the grill, combine drippings (or stock) and the diced garlic and simmer in a medium saucepan for 5 minutes. Whisk in remaining ingredients and simmer on medium-low heat for about 20 minutes or longer if you like a thicker sauce.