Paleo Smoked Pork Spareribs
Indulge in the smoky perfection of Paleo Smoked Pork Spareribs, a deliciously tender and flavorful dish that's ideal for barbecue enthusiasts following a paleo lifestyle. These mouthwatering pork spareribs are coated in a homemade dry rub featuring bold spices like paprika, garlic powder, and cayenne pepper, complemented by a touch of coconut sugar for natural sweetness. Slowly smoked to perfection at 225°F, the ribs are spritzed with a blend of apple cider vinegar and apple juice for added moisture and a subtle fruity undertone. The result is fall-in-love smoky ribs with just the right amount of caramelized crust and juicy bite. With this recipe, you'll master the art of achieving that perfect smoky flavor while staying true to paleo principles. Serve these sizzling spareribs as a show-stopping main dish at your next backyard barbecue or family dinner!
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Recipe Information
Ingredients
- 3 pounds Pork spareribs
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Black pepper
- 1 tablespoon Sea salt
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 2 tablespoons Coconut sugar
- 0.25 cup Apple cider vinegar
- 2 tablespoons Olive oil
- 0.5 cup Apple juice
Instructions
Start by preparing a paleo-friendly dry rub. In a small bowl, mix together the paprika, garlic powder, onion powder, black pepper, sea salt, cayenne pepper, dried thyme, dried oregano, and coconut sugar.
Remove the membrane from the back of the pork spareribs if it hasn't been removed. Pat the ribs dry with paper towels.
Rub the spice mixture onto the ribs generously, ensuring an even coat on all sides. Let the ribs sit at room temperature for 30 minutes to allow the flavors to meld.
Preheat your smoker to 225°F (107°C). If you are using a charcoal smoker, add wood chips soaked in water for at least 30 minutes to impart a fruity smoke flavor, such as apple or cherry wood.
Place the ribs bone-side down in the smoker. Maintain a steady temperature of around 225°F (107°C) and smoke the ribs for 3 hours.
After 3 hours, mix the apple cider vinegar and apple juice in a spray bottle. Lightly spray the ribs every 30-45 minutes to keep them moist and add additional flavor.
After a total of 4 hours, check the ribs for tenderness. The meat should be tender but not falling off the bone.
Once the ribs are done, remove them from the smoker. Brush them lightly with olive oil to enhance the appearance and flavor, then let them rest for 10 minutes before slicing.
Cut the ribs between the bones and serve warm. Enjoy your paleo smoked pork spareribs!
Nutrition Facts
Calories |
5931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 509.5 g | 653% | |
| Saturated Fat | 180.3 g | 902% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1429 mg | 476% | |
| Sodium | 8137 mg | 354% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 40.1 g | ||
| Protein | 207.9 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3624 mg | 77% | |
*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.
