Paleo Perfectly Grilled Ribs
Get ready to savor the ultimate Paleo Perfectly Grilled Ribs, a mouthwatering barbecue staple that's low on processed ingredients but high on flavor! This recipe features succulent pork baby back ribs coated in a handcrafted, Paleo-friendly dry rub made from bold spices like paprika, chili powder, garlic, and coconut sugar for a hint of natural sweetness. Slow-grilled over indirect heat to tender perfection, these ribs are basted with apple cider vinegar in the final stages for added moisture and tang. Ideal for backyard cookouts or family dinners, this recipe is perfect for anyone following a Paleo diet or simply seeking a delicious and wholesome grilling option. Pair these intensely flavorful ribs with fresh roasted vegetables or a crunchy slaw for a complete and satisfying meal.
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Recipe Information
Ingredients
- 2 racks Pork Baby Back Ribs
- 2 tablespoons Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Chili Powder
- 1 tablespoon Ground Black Pepper
- 1 tablespoon Salt
- 2 tablespoons Coconut Sugar
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Mustard
- 1 teaspoon Oregano
- 2 tablespoons Olive Oil
- 1 cup Apple Cider Vinegar
Instructions
1. Begin by removing the membrane from the back of the rib racks. Use a small knife to loosen and then peel it off with your fingers, achieving a better seasoning penetration.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, chili powder, black pepper, salt, coconut sugar, cumin, ground mustard, and oregano until well combined.
3. Brush both sides of the rib racks with olive oil to help the rub adhere.
4. Generously apply the spice rub to all sides of the ribs, pressing it in for full coverage. Let the ribs sit at room temperature for about 30 minutes, allowing the spices to meld with the meat.
5. Preheat your grill to medium heat, aiming for an indirect grilling temperature of around 225°F (107°C).
6. If using a charcoal grill, set the coals to one side to create a cooler area for the ribs, and if using a gas grill, leave one burner off while preheating.
7. Place the ribs on the cooler side of the grill, bone-side down, and close the lid. Cook for approximately 2.5 to 3 hours, maintaining a consistent temperature and checking occasionally.
8. During the final 30 minutes of cooking, baste the ribs with apple cider vinegar every 10 minutes to enhance moisture and flavor.
9. Remove the ribs from the grill when the meat has shrunk back from the bones by about 1/4 inch, and they are tender enough to tear easily with gentle pressure.
10. Let the ribs rest for 10 minutes before slicing and serving with your favorite Paleo-friendly sides.
Nutrition Facts
Calories |
4636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.6 g | 470% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 8403 mg | 365% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 26.7 g | ||
| Protein | 298.8 g | 598% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4557 mg | 97% | |
*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.
