Dry Rubbed Barbecue Pork Ribs – Paleo Style
Ingredients
Scale
- 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
- 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
- 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
- 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.
- Turn the ribs over and cook for an additional 10 minutes. Remove from the heat and cover with foil to rest for 15 minutes or until you are ready to serve.
- 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.
- 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.