Whole30 Classic Barbecue Ribs
Indulge in the smoky, savory goodness of Whole30 Classic Barbecue Ribs, a perfectly tender and flavorful dish designed to satisfy your barbecue cravings while staying Whole30-compliant. These succulent pork ribs are seasoned with a vibrant dry rub featuring paprika, garlic powder, onion powder, and a hint of cayenne for a kick. Slow-cooked to tender perfection in the oven, they're finished on the grill with a luscious homemade barbecue sauce crafted from coconut aminos, apple cider vinegar, and tomato paste—free from refined sugars but bursting with bold flavor. Ideal for family gatherings or weekday dinners, these ribs strike the perfect balance between health-conscious eating and indulgent barbecue. Serve them hot with extra sauce on the side for a crowd-pleasing meal that's both paleo-friendly and packed with smoky caramelized goodness.
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Recipe Information
Ingredients
- 2 racks pork ribs
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 cup coconut aminos
- 2 tablespoons apple cider vinegar
- 0.25 cup tomato paste
- 1 tablespoon dijon mustard
- 0.25 cup water
Instructions
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
In a small bowl, mix together the dry rub ingredients: paprika, garlic powder, onion powder, black pepper, salt, smoked paprika, and cayenne pepper.
Remove the membrane from the back of the ribs by sliding a knife under it and peeling it off. This allows the spices to penetrate and makes the ribs more tender.
Rub the dry spice mixture evenly over both racks of ribs, making sure to coat all sides well.
Place the ribs on a large baking sheet lined with aluminum foil, then cover the ribs tightly with another piece of foil to trap steam and moisture while they cook.
Place in the preheated oven and bake for approximately 2 and a half to 3 hours, or until the meat is tender and starting to pull away from the ends of the bones.
While the ribs are baking, make the barbecue sauce: in a small saucepan, combine coconut aminos, apple cider vinegar, tomato paste, dijon mustard, and water.
Simmer the sauce over medium heat, stirring occasionally, until well combined and slightly thickened, about 10 minutes. Adjust seasoning as needed.
Once the ribs are done baking, remove them from the oven and preheat your grill to medium-high heat.
Brush a generous amount of the barbecue sauce over the ribs.
Grill the ribs for about 5-7 minutes on each side, or until the sauce is caramelized and slightly charred.
Remove from the grill and let rest for a few minutes before cutting. Serve with any remaining sauce on the side.
Nutrition Facts
Calories |
6198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.9 g | 608% | |
| Saturated Fat | 174.5 g | 872% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1880 mg | 627% | |
| Sodium | 6540 mg | 284% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 33.8 g | ||
| Protein | 415.7 g | 831% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5653 mg | 120% | |
*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.
