Put your hand up if you love ribs! ..Yeah I raised both hands too. I am a ribs lover. If there is one thing I would go to the Southern US states for, it would be BBQ; I have watched food channel for way too many years to not know that they are the king of ribs. Ribs are just one of those things that will never make my mouth stop watering.
Over the years I have developed and refined a very special rib eating technique that ensures the bones are left clear of meat, so you know my love is serious. Those messy, sticky, soft, scrumptious little babies feature high up on my list of favourite foods. I don’t even care if I’m on a date… If ribs are on the menu, they will be on my plate!
Anywho, on with the recipe!

Prep Time | 15 minutes |
Cook Time | 2.5 hours |
Passive Time | 12 hours |
Servings | rack |
Ingredients
- 1/2 cup Paleo ketchup
- 1/2 cup Coconut aminos
- 2 tbsp Honey
- 1/2 tsp Garlic powder
- 1 Babyback/Shortstack pork rips
- Salt and Pepper to taste
Ingredients
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Instructions
- In a bowl, mix together all of your ingredients bar your pork ribs. Lay your rib racks in a dish and cover with your sauce, making sure each rack is completely coated. Cover your ribs and leave in the fridge to marinate. The longer your ribs marinate, the more infused with flavour they become; Overnight is best, however if you’re in a pinch even half an hour is better than nothing!
- Preheat your oven on bake to 140c. Double line a roasting dish with foil then place your rib racks in a single layer. Save your leftover marinate. Make a foil lid to cover your roasting dish then pop in the oven to cook. Cook your ribs for 2.5 hours, taking them out half way to baste with the remaining sauce. I also like to baste them with the pan juices to keep them nice and moist. After your cooking time is up, baste them with the pan juices once more, then pop under the grill for a few minutes until there are some nice dark spots on top. Serve with desired vegetables or salad. And a finger bowl. And maybe a few napkins.. Time to get messy! Perfection.
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