Paleo Classic Barbecue Pork Ribs
Indulge in smoky, tender, and utterly mouthwatering flavors with these Paleo Classic Barbecue Pork Ribs—your new go-to for a healthier take on classic BBQ goodness! Slow-cooked to perfection, these baby back ribs are coated in a bold spice rub featuring smoked paprika, garlic powder, and cayenne, then wrapped tightly to lock in moisture for fall-off-the-bone tenderness. The star of the dish is the homemade, paleo-friendly barbecue sauce, made with coconut aminos, apple cider vinegar, tomato paste, and a touch of raw honey for natural sweetness. Free of refined sugars and full of smoky depth thanks to a hint of liquid smoke, this guilt-free sauce elevates every bite. Perfect for weekend indulging or game day gatherings, these ribs pair beautifully with roasted vegetables or a crisp coleslaw. Ready in under three hours, this recipe strikes the perfect balance between comfort food and clean eating.
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Recipe Information
Ingredients
- 3 pounds Pork ribs
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Coconut aminos
- 0.25 cup Apple cider vinegar
- 6 ounces Tomato paste
- 2 tablespoons Raw honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Liquid smoke
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane from the back of the pork ribs by sliding a knife under it and pulling it off. Pat the ribs dry with paper towels.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, sea salt, black pepper, and cayenne pepper.
Rub this spice mixture evenly over both sides of the ribs.
Wrap the ribs in aluminum foil, ensuring they are sealed tightly to keep in moisture.
Place the ribs on a baking sheet and bake in the preheated oven for 2.5 hours.
While the ribs are baking, prepare the barbecue sauce. In a saucepan over medium heat, combine coconut aminos, apple cider vinegar, tomato paste, raw honey, Dijon mustard, and liquid smoke. Stir until well combined.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 15 minutes, stirring occasionally. Remove from heat and set aside.
After 2.5 hours, remove the ribs from the oven and carefully unwrap them.
Increase the oven temperature to 400°F (200°C).
Brush the ribs generously with the prepared barbecue sauce.
Return the ribs to the oven, uncovered, and bake for an additional 30 minutes, basting with the sauce halfway through.
Remove the ribs from the oven and let them rest for 10 minutes before slicing.
Serve warm with any remaining barbecue sauce on the side.
Nutrition Facts
Calories |
4554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.5 g | 416% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 6050 mg | 263% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 76.4 g | ||
| Protein | 289.4 g | 579% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5268 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
