Written By: Jessica DeMay
108 CommentsThis post may contain affiliate links.
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PWEF
These Paleo Oven Baked Ribs are so easy, flavorful, and tender! Low and slow cooking in the oven is the key to amazing ribs every time. Gluten free, dairy free, with a Whole30 option.
Just in time for summer- the perfect rib recipe that is delicious, easy, and healthy! While coming up with this recipe, I looked up tons of other recipes and was shocked that most rubs contain a lot of sugar- like ½ cup! A little sweetness makes sense to balance the smoke and spice, but I wanted to reduce it. I used Bobby Flay's rub as a guideline because he knows what he's doing when it comes to barbecue, making a couple small changes to make it paleo, while still keeping all the flavor that pairs perfectly with the ribs.
I made these twice- the first time rubbing them down the day before and letting them marinate overnight. The second time I rubbed them down right before baking them- and the difference? Not much. So there's no need to make them the day ahead, but you can if you want. A lot of times Ilike to do the prep work a day in advance.You could evenmake a big batch of the dry rub to keep on hand so you don't have to mix it up every time.
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Low and slow for tender ribs
The three hours in the oven is what makes them so tender and good. Low and slow is the best method for ribs. They have just the right balance of smoke and salt that cooks into the meat giving it deep flavor.They are fully cooked when they go on the grill- so that's just for char and flavor.
These are easily made to be Whole30 compliant, just leave the small amount of coconut sugar out of the dry rub. I think they are perfect as-is, but if you want to use a barbecue sauce for them, here is my Paleo Whole30 barbecue sauce that can be made while they bake. It's quick and delicious!
Removing the membrane
One important tip that I think makes a big difference is to make sure you remove the membrane on the back side of the ribs. Here is a little visual on removing the membrane on the ribs.
You will love these paleo oven baked ribs because they are easy and flavorful. Just a little hands-on time for some incredible ribs! Don't be intimidated by that ingredient list- it's mostly just spices that you have on hand.
Here are some more grilling recipes to try:
- Paleo Grilled Gryo Burgers
- Cilantro Lime Chicken (paleo)
- Paleo Grilled Honey Mustard Chicken
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Paleo Oven Baked Ribs
Author:Jessica DeMay
Prep Time:15 minutes minutes
Cook Time:3 hours hours
Servings:6 servings
Course:Main Course
Cuisine:American
Diet:Gluten Free
Ingredients
- 1 tablespoon coconut sugar leave out for Whole30
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 rack baby back ribs
Instructions
Preheat oven to 275° and line a sheet tray with parchment paper.
In a small bowl, combine coconut sugar, garlic powder, onion powder, chili powder, smoked paprika, black pepper, cayenne pepper, and Real Salt. Mix well.
Dry the ribs off and peel the membrane off the back side. Rub down with the dry rub mixture on both sides, rubbing it in throughly.
Place on sheet tray and bake for 3 hours, uncovered.
Grill on high heat for 3 minutes a side, just to give them a char.
Nutrition Information
Calories: 207kcal (10%)Carbohydrates: 5g (2%)Protein: 43g (86%)Fat: 10g (15%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 11mg (4%)Sodium: 814mg (35%)Potassium: 123mg (4%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 1110IU (22%)Vitamin C: 1mg (1%)Calcium: 17mg (2%)Iron: 1mg (6%)
Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.
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108 Comments
Marci says
I don't remember if I've ever commented here, but this has been my go to rib recipe for several years. We particularly love them cooked over open campfire coals, low and slow. Oh, and my father-in-law recommended rubbing some yellow mustard on them before the rub. It helps it stick. Soooo goood!!
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Jessica DeMay says
Thank you, Marci! I'm so glad they are enjoyed 🙂
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Daxa Jobanputra says
These are gorgeous actually XX gorgeous. All the family loved them even the rib adverse members. This is our new go to rib recipe.
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Jessica DeMay says
Thanks, Daxa!
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Kelly Bouldin says
We love these so much! I have been using this recipe for years!! It’s never let us down. Thank you!!
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Natasha says
I have made these quite a few times and everyone loves them. I usually don’t add the coconut sugar or use sauce, and every time I make them I’ve been ramping up
The cayenne to the full amount. The farm we get our ribs from send VERY LARGE racks so usually I bake for 30-45 minutes longer. Sometimes there’s too much spice rub- no problem, save for next time! I eat keto and these are great. The family usually has with corn and maybe rice or fries and I like a bit of coleslaw. I’m going to try the sauce recipe next time though! Oh- abd thank you for the link to the Weber tutorial for removing the membrane.Reply
Tracey says
Really fantastic ribs
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Jessica DeMay says
Thanks, Tracey!
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Cynthia says
These were so tasty and easy to make!
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Kara says
I agree with another commentor, these definitely didn’t need as much spice mix as recommended. I would cut it in half. I grilled them over high heat as recommended for just a couple of minutes on each side and it burned them more than a basic char, and they were very dry. Followed recipe 100%.
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