Baby Back Ribs

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.

Nutrition · per serving

760kcal

49gProtein

6gCarbs

58gFat

2gFiber

2 servings

Ingredients

9 items

Dry Rub

baby back pork ribs900 g

smoked paprika10 g

garlic powder6 g

ground cumin4 g

chili powder6 g

fine sea salt8 g

black pepper3 g

For Grilling

olive oil15 ml

Finishing

apple cider vinegar15 ml

Tips

•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.

Steps

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.
900 g baby back pork ribs
2
In a small bowl, mix the smoked paprika, garlic powder, ground cumin, chili powder, fine sea salt, and black pepper until evenly combined.
10 g smoked paprika6 g garlic powder4 g ground cumin6 g chili powder8 g fine sea salt3 g black pepper
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.
900 g baby back pork ribs15 ml olive oil10 g smoked paprika6 g garlic powder4 g ground cumin6 g chili powder8 g fine sea salt3 g black pepper
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.
900 g baby back pork ribs
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.
900 g baby back pork ribs
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.
15 ml apple cider vinegar900 g baby back pork ribs
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.
900 g baby back pork ribs

Origin & History

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.

american pork grilled ribs paleo barbecue

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Steps

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.

900 g baby back pork ribs

In a small bowl, mix the smoked paprika, garlic powder, ground cumin, chili powder, fine sea salt, and black pepper until evenly combined.

10 g smoked paprika6 g garlic powder4 g ground cumin6 g chili powder8 g fine sea salt3 g black pepper

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.

900 g baby back pork ribs15 ml olive oil10 g smoked paprika6 g garlic powder4 g ground cumin6 g chili powder8 g fine sea salt3 g black pepper

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.

900 g baby back pork ribs

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.

900 g baby back pork ribs

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.

15 ml apple cider vinegar900 g baby back pork ribs

Slice between the bones and serve hot. For clean cuts, turn the rack bone-side up so you can clearly see where to cut.

900 g baby back pork ribs

Origin & History