Are you craving a protein-packed, flavor-bursting meal that fits perfectly into your paleo lifestyle? Look no further! These Oven Baked Paleo Ribs are about to revolutionize your dinner game with their tender, fall-off-the-bone texture and bold, smoky seasonings. Imagine sinking your teeth into succulent ribs that are so juicy and perfectly seasoned, you'll forget you're eating a healthy meal. Whether you're a paleo enthusiast or just someone who loves incredible food, this recipe is guaranteed to become your new weekend cooking obsession.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 2 pounds pork ribs
- 1/4 cup olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- 1/2 cup barbecue sauce (paleo-friendly)
Instructions
- Preheat the oven to 275°F (135°C). This low and slow temperature will help tenderize the ribs and ensure they become fall-off-the-bone delicious.
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and pulling it off completely. This helps the seasoning penetrate the meat and makes the ribs more tender.
- Pat the ribs dry with paper towels to remove excess moisture, which will help the seasonings adhere better.
- In a small bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and pepper to create a dry rub.
- Generously coat both sides of the ribs with the spice mixture, massaging the seasonings into the meat to ensure even coverage.
- Place the ribs on a large baking sheet lined with aluminum foil, bone-side down. Cover the ribs tightly with another layer of foil to create a sealed packet.
- Bake in the preheated oven for 2 hours, or until the meat is tender and begins to pull away from the bones.
- Remove the top foil and brush the ribs with paleo-friendly barbecue sauce.
- Increase oven temperature to 425°F (218°C) and return ribs to the oven, uncovered, for an additional 10-15 minutes to caramelize the sauce.
- Remove from oven and let rest for 10 minutes before cutting between the bones and serving.
Tips
- Always remove the membrane from the back of the ribs - this is crucial for maximum tenderness and flavor absorption.
- Use a meat thermometer to ensure your ribs reach the perfect internal temperature of 145°F.
- For extra smoky flavor, consider adding a sprinkle of smoked paprika to your dry rub.
- Choose a high-quality, sugar-free barbecue sauce to keep the recipe truly paleo-friendly.
- Let the ribs rest after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor.
- If you want extra crispy edges, you can finish the ribs under the broiler for 2-3 minutes after baking.
- Prep your dry rub ingredients in advance to make the cooking process even smoother.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 38g
Fat: 32g
Saturated Fat: 10g
Cholesterol: 120mg
