Meals · Roasts, ribs & slow cooker
Fall-off-the-bone paleo ribs
Baby back ribs rubbed with paprika, cumin and garlic, sealed in foil and baked low and slow until the meat slides from the bone. A glaze of tomato, cider vinegar and a little maple goes on at the end and bubbles under the grill until sticky. No sugar in the rub, and you won't miss it.
- Time
- 215 min (15 prep + 200 cook)
- Servings
- 4
- Per serving
- 809 kcal
- Protein
- 62 g
Ingredients
- 2 racks baby back ribs (about 4 lb) pork ribs, the weight is the meat you eat
Rub
- 2 tbsp paprika
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup bone broth, beef
Glaze
- 1/4 cup tomato paste
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp coconut aminos
- 4 tsp water
Steps
- Heat the oven to 275°F. Pull the thin membrane off the bone side of each rack, using a paper towel for grip, and pat the ribs dry. Stir the rub together and press it all over the meat.
- Lay each rack, meat side up, on a double sheet of heavy foil. Fold up the sides, pour half the broth into each packet and seal tightly. Set the packets on a tray and bake 2 1/2–3 hours, until the meat is very tender and pulls back from the bones (well past the safe 145°F).
- Meanwhile, whisk the glaze ingredients together in a small pan and simmer for 3 minutes, until it coats a spoon.
- Open the packets and pour off the fat and juices. Heat the broiler or grill to high. Brush the ribs with the glaze and broil on the top rack for 5–10 minutes, watching closely, until sticky and browned at the edges. Rest for 5 minutes and cut between the bones.
- They keep 4 days in the fridge and freeze for 3 months. Reheat wrapped in foil at 325°F for 20 minutes.
Good to know
How do I know they are done?
Twist a bone: it should start to come loose from the meat. Ribs are safe from 145°F with a 3-minute rest, but they only turn tender at around 195°F, which is why they need the long bake.
No maple syrup?
Two tablespoons of honey or two finely mashed dates work in the glaze, and you can leave out the sweetener altogether for a sharper finish.
Alternative
Per
- Calories
- 301
- Protein
- (31%)
- 23 g
- Fat
- (61%)
- 20 g
- Carbohydrates
- (7%)
- 6 g
- of which sugar
- 4 g
- Fiber
- 1 g
- Sodium
- 568 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 3234 kcal goes into the pot and 1516 g of ingredients comes out as about 1073 g of food: 301 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.