- 1/4 cup coconut crystals -optional
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons sea salt
- 1 tablespoon dry mustard
- 1 tablespoon dry basil (crushed)
- 2 teaspoons cayenne pepper
- 1 teaspoon black pepper
3 full racks of baby back ribs (a.k.a. back ribs, baby backs, loin back ribs, loin ribs, Canadian back ribs).
Each rack is usually 2-3 pounds, about half of which is bone. I bought a three-pack from Costco which was 9 lbs for $3.99/lb. The bone side has a membrane covering it called the pleura. This membrane should be removed before applying the dry rub because it can be leathery and almost unchewable when cooked and prevents flavors from penetrating. Fortunately for me, the ribs from Costco already had the membrane removed.
Rinse the ribs and then pat them dry with paper towels. Place the ribs on large pieces of foil on shallow baking pans. Apply the dry rub evenly on both sides of the ribs. Wrap the ribs in the foil, making sure you have a good seal to keep in the juices. Ideally you should allow them to marinate for 30 minutes or more before cooking but this step is optional if you don’t have the time.
Cook the ribs at 200 degrees F for 4 hours. If you have the time, you can turn off the oven and let the ribs “rest” inside for 30 minutes. Preheat a gas grill for about 10 minutes and unwrap the ribs and pour off the cooking juices into a container for use in the barbecue sauce. Place the ribs on the grill, turn the heat down to medium-low and cook for 10 minutes with the lid closed.
- 1 1/2 cups of cooking juices from the ribs (or beef stock)
- 3 cloves fresh garlic, finely diced
- 6 oz can tomato paste
- 1/4 cup apple cider vinegar
- 1/4 cup prepared mustard
- 2 tablespoons honey
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- black pepper to taste
Instructions for barbecue sauce
While the ribs are cooking on the grill, combine drippings (or stock) and the diced garlic and simmer in a medium sauce pan for 5 minutes. Whisk in remaining ingredients and simmer on medium-low heat for about 20 minutes or more if you like a thicker sauce.
Slow cooking resulted in extremely tender pork ribs that pulled right off the bone but were not overcooked to the point of falling apart. In my humble opinion, the mark of truly good ribs is when they are tasty enough to be eaten without adding barbecue sauce and I honestly believe this recipe hits that high mark. I served the ribs along with some brussels sprouts cooked with bacon and TOLERATION gluten free ale. These dry rubbed paleo pork ribs would also be good served with a paleo coleslaw or collard greens and/or cauliflower rice or mashed cauliflower.
Thanks for reading!