Whole30 Classic Barbecue Pork Ribs
Savor the bold flavors of tender, fall-off-the-bone Whole30 Classic Barbecue Pork Ribs—your perfect guilt-free barbecue indulgence. This wholesome recipe transforms a slab of pork ribs into a mouthwatering masterpiece, featuring a smoky, spicy dry rub and a rich, homemade barbecue sauce made with tomato paste, coconut aminos, and apple cider vinegar. Slow-baked to perfection and finished under high heat for a caramelized glaze, these ribs are fully compliant with the Whole30 program yet deliver all the irresistible flavors of traditional barbecue. Ideal for family dinners or summer gatherings, this recipe is pure comfort food without the added sugar or preservatives—big on taste, light on guilt.
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Recipe Information
Ingredients
- 1 slab (about 2.5 to 3 lbs) pork ribs
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 teaspoon cayenne pepper
- 0.5 cup coconut aminos
- 0.25 cup apple cider vinegar
- 6 ounces tomato paste
- 1 teaspoon mustard powder
- 0.5 small, minced onion
- 3 minced garlic cloves
- 0.5 cup water
- 1 tablespoon olive oil
Instructions
Preheat your oven to 275°F (135°C).
Pat the slab of pork ribs dry with paper towels and remove the membrane from the back of the ribs, if needed.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
Rub the spice mixture evenly over both sides of the ribs, ensuring they are well coated.
Place the ribs on a large piece of foil, bone-side down. Wrap them tightly with the foil to ensure no steam escapes and the ribs cook evenly.
Place the foil-wrapped ribs on a baking sheet and bake for 3 hours in the preheated oven.
While the ribs are baking, prepare the Whole30 barbecue sauce. Heat olive oil in a saucepan over medium heat. Add the minced onion and garlic, stirring until the onion becomes translucent.
Add the tomato paste to the saucepan, stirring to combine with the onion and garlic.
Pour in the coconut aminos, apple cider vinegar, and water, stirring to mix well.
Add the mustard powder and continue to stir. Allow the sauce to simmer on low heat for about 20-25 minutes, stirring occasionally until it thickens. Adjust seasoning as needed.
Once the ribs have baked for 3 hours, remove the foil and increase the oven temperature to 400°F (200°C).
Brush the ribs generously with the prepared barbecue sauce and return them to the oven for an additional 20-30 minutes, or until the sauce caramelizes and the ribs are beautifully glazed.
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 |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 4982 mg | 217% | |
| Total Carbohydrate | 75.6 g | 27% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 48.3 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3165 mg | 67% | |
*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.
