My latest recipe, paleo baby back ribs hit the spot with everyone and I cannot tell you how moist and fall-off-the-bone tender this cut of meat is. See my many BBQ sauce options in the note below.
- 2 racks of baby back ribs (about 2 ½ lb. total) (I used 5280 pork)
- 4 tablespoons chipotle powder
- 2 tablespoons cayenne pepper
- 2 tablespoons chili powder
- 4 tablespoons garlic powder
- 4 tablespoons onion powder
- 3 tablespoons fresh cracked pepper
- 1 tablespoon finely ground sea salt
- Rinse and then dry your ribs thoroughly and set aside.
- Mix the remaining ingredients together in a bowl and set aside.
- Poke the ribs with a fork to allow for the seasonings to get into the meat a bit more.
- Rub the seasoning mixture all over the ribs.
- Wrap the individual slabs in plastic wrap and let sit in the refrigerator for minimally 2 hours, but ideally overnight to allow the flavors to penetrate.
- Heat your grill on high heat and grill the ribs for just 4 minutes per side, not over a flame.
- Remove from the grill and serve these babies up with some BBQ sauce or on their own.
- You will end up with a thin “crust” on the outside from the dry rub and it will be incredibly juicy and tender on the inside.
When I serve these I offer a multitude of barbecue sauces on the table as some people like them hot, while others like them sweet or spicy, or tangy and so forth. I do not need to reinvent the wheel here so I have suggested a few I am fond of that are paleo approved, meaning no “white” or “brown” sugar: Bourbon spiked barbeque sauce, tangy barbecue sauce, BBQ mustard sauce, Paleocupboard’s basic barbecue sauce, and if you just want one link with a ton of ideas head over to PaleoGrubs.