Whole30 BBQ Beef Ribs
Sink your teeth into these irresistibly tender Whole30 BBQ Beef Ribs, a smoky and flavorful dish that's perfect for paleo and clean-eating enthusiasts. Featuring fall-off-the-bone beef back ribs dry-rubbed with a bold blend of smoked paprika, garlic powder, and onion powder, this recipe highlights a tangy, Whole30-approved homemade barbecue sauce made from coconut aminos, tomato paste, apple cider vinegar, and liquid smoke—no added sugar or artificial ingredients. Slow-roasted for hours and finished under high heat for a caramelized, sticky glaze, these ribs are the ultimate centerpiece for your next family dinner or weekend cookout. Pair them with roasted veggies or a crisp side salad for a satisfying Whole30-compliant meal. Keywords: Whole30 BBQ beef ribs, healthy barbecue recipe, no sugar ribs, paleo ribs recipe.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 pounds Beef back ribs
- 2 tablespoons Olive oil
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 0.5 cup Coconut aminos
- 6 ounces Tomato paste
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 Garlic cloves, minced
- 1 Onion, finely chopped
- 0.5 teaspoon Liquid smoke
- 1 cup Water
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine the onion powder, garlic powder, smoked paprika, ground black pepper, and salt. Mix well.
Pat the beef ribs dry with a paper towel and rub them with olive oil. Then, generously apply the spice mix all over the ribs, ensuring they are well-coated.
Place the ribs in a roasting pan, cover with aluminum foil, and bake in the preheated oven for 3 hours, or until the meat is tender and starts to pull away from the bones.
To make the barbecue sauce, heat a small pot over medium heat. Add a little olive oil (if needed) and sauté the chopped onion and minced garlic until soft, about 3-4 minutes.
Stir in the coconut aminos, tomato paste, apple cider vinegar, Dijon mustard, and liquid smoke. Mix until smooth.
Add the water and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 15 minutes, stirring occasionally, until the sauce thickens slightly.
Taste and adjust seasoning if necessary.
Remove the ribs from the oven. Increase the oven temperature to 400°F (200°C).
Brush the ribs generously with the prepared BBQ sauce.
Return the ribs to the oven and bake, uncovered, for an additional 20-30 minutes, or until the sauce is caramelized and sticky.
Remove from oven and let the ribs rest for 5 minutes before serving.
Slice the ribs into individual portions and serve them with additional BBQ sauce on the side, if desired.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 13.3 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1405 mg | 30% | |
*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.
