Paleo Dry-Rubbed Spare Ribs

This is one of my favorite ways to prepare ribs because it’s quick, yet still yields tender, fall off-the-bone meat. Frankly, ribs are unacceptable any other way. If the meat doesn’t fall off the bone, you’ve done something wrong. This spice blend works well on other cuts of pork, too, so don’t hesitate to change things up. You can purchase our Ready-Made Barbecue Rub to really take this recipe to the NEXT LEVEL, although we have provided an alternate recipe below that will do just fine too.

5 minutes

45 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	1471
Fat:	109 g
Carbohydrates:	1 g
Protein:	78 g
Calculated per serving.

by The Primal Palate Team

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Serves: 3

Ingredients

3 lb 3 lb 3 lb Pork Spareribs, Or Baby Back Ribs
1 Tbsp 1 Tbsp 1 Tbsp Primal Palate Barbecue Rub, (Ready Made Spice Mix for Ribs! See alternate spice mix below)
2 Tbsp 2 Tbsp 2 Tbsp Primal Palate Adobo Seasoning, Alternate Spice Mix (or other Adobo Seasoning)
1 Tbsp 1 Tbsp 1 Tbsp Sea Salt, Alternate Spice Mix
1 tsp 1 tsp 1 tsp Turmeric, Alternate Spice Mix
1 tsp 1 tsp 1 tsp Tandoori Spice, Alternate Spice Mix (optional)
1 tsp 1 tsp 1 tsp Onion Powder, Alternate Spice Mix
1 tsp 1 tsp 1 tsp Paprika, Alternate Spice Mix
1 tsp 1 tsp 1 tsp Oregano, dried, Alternate Spice Mix
1/2 tsp 1/2 tsp 1/2 tsp Granulated Garlic, Alternate Spice Mix

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill a large pot of water two-thirds full and bring it to a boil. Peel back and remove any silver skin from the underside of the ribs. Place the ribs in the boiling water and parboil for 30 minutes. Remove the ribs from the water and set on a rimmed baking sheet or drying rack to cool.
While the ribs are cooling, combine all of the ingredients for the spice rub in a small mixing bowl. Sprinkle the ribs liberally with the spice rub, covering all sides.
If you have a smoker, smoke the ribs on low (200–220°F) for 1 hour to build a nice smoky flavor. If you don’t have a smoker, you can give the ribs some character by grilling them. To use this alternate method, preheat a grill (or grill pan) to medium-low. Place the ribs on the grill and lightly sear for 15–20 minutes, moving them around to ensure that they cook evenly. Serve with barbecue sauce, if desired.

Notes

If you don’t have adobo seasoning, you can make some yourself using the recipe on pg 272. Typically it can be found in grocery stores among the other spices and spice blends. If you have a smoker and would like to build even more flavor, set aside about 4–5 hours for this recipe. Smoke the ribs on low (200–220°F) for 3 hours to start, then wrap them tightly in foil along with a cup of your favorite pure apple juice and smoke over medium heat (250°F) for an additional 1–2 hours.