americanporkgrilledribspaleobarbecue

Baby Back Ribs

Name: Baby Back Ribs
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: American
Ingredients: 900 g baby back pork ribs; 10 g smoked paprika; 6 g garlic powder; 4 g ground cumin; 6 g chili powder; 8 g fine sea salt; 3 g black pepper; 15 ml olive oil; 15 ml apple cider vinegar

These baby back ribs are smoky, warmly spiced, and grilled until the exterior forms a flavorful crust while the meat stays juicy. A final touch of apple cider vinegar sharpens the richness and makes the ribs taste brighter and more balanced.

2 servings

760 kcal

American

Ingredients

Dry Rub

900 gbaby back pork ribs
10 gsmoked paprika
6 ggarlic powder
4 gground cumin
6 gchili powder
8 gfine sea salt
3 gblack pepper

For Grilling

15 mlolive oil

Finishing

15 mlapple cider vinegar

Instructions

1
Preheat a grill for two-zone cooking to a steady medium-low temperature, aiming for about 160–180°C on the indirect side. Remove the ribs from the refrigerator. If the membrane on the bone side is still attached, loosen it with a knife and pull it off with a paper towel for more tender ribs and better seasoning penetration.
2
In a small bowl, mix the smoked paprika, garlic powder, ground cumin, chili powder, fine sea salt, and black pepper until evenly combined.
3
Rub the ribs all over with the olive oil, then coat thoroughly with the dry rub, pressing it onto both sides so it adheres well. Let the ribs stand at room temperature for 10 minutes while the grill stabilizes.
4
Place the ribs on the indirect-heat side of the grill, bone side down. Cover and cook for 35 minutes, maintaining a gentle heat. Turn once halfway through if your grill has hotter spots. The surface should darken without burning.
5
Move the ribs briefly over direct heat and grill for 3–5 minutes per side to set the crust and add light charring. Watch carefully: the sugars in the paprika and chili can scorch quickly. The ribs are ready when the meat has noticeably pulled back from the bones and a skewer slides in with little resistance.
6
Transfer the ribs to a tray and lightly sprinkle or brush with the apple cider vinegar for a bright finish. Rest for 5 minutes so the juices redistribute.
7
Slice between the bones and serve hot. For clean cuts, turn the rack bone-side up so you can clearly see where to cut.

Nutrition per serving

760 kcal

Calories

49g

Protein

Carbs

58g

Fat

Fiber

Notes

•This 60-minute version uses a slightly smaller rack and medium-low grill heat to produce good ribs within the time limit, though they will be a bit firmer than classic 4–5 hour barbecue ribs.
•If your grill runs hot, keep a small spray bottle of water nearby to tame flare-ups rather than moving the ribs too often.
•For a deeper smoke flavor while staying paleo, add a small handful of soaked hardwood chips to a charcoal grill or smoker box.
•Serve with grilled sweet potatoes, coleslaw without sugar, or a cucumber salad.

Background

Baby back ribs are a staple of American barbecue, especially associated with backyard grilling and regional smokehouse traditions. While low-and-slow smoking is the classic method, faster grilled versions became popular for home cooks wanting barbecue flavor in a shorter time. Dry rubs built from paprika, chili, garlic, and salt reflect the seasoning style common across many U.S. rib traditions.

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