americanbbqbeefribspaleooven-roastedadvanced

BBQ Beef Ribs

Name: BBQ Beef Ribs
Prep time: 10 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Cuisine: American
Ingredients: 1.2 kg beef short ribs, English-cut; 20 g yellow mustard; 12 g smoked paprika; 8 g garlic powder; 5 g ground cumin; 1 g cayenne pepper; 10 g fine sea salt; 6 g ground black pepper; 12 g coconut sugar; 30 ml apple cider vinegar; 20 g tomato paste; 15 ml coconut aminos; 30 ml water

These beef ribs are deeply seasoned with smoky paprika, garlic, cumin, and a touch of paleo-friendly sweetness, then roasted until dark and glossy. The result is a bold, sticky, barbecue-style rack with crisp edges, juicy meat, and a robust, peppery crust.

2 servings

980 kcal

American

Ingredients

Beef ribs and binder

1.2 kgbeef short ribs, English-cut
20 gyellow mustard

Dry rub

12 gsmoked paprika
8 ggarlic powder
5 gground cumin
1 gcayenne pepper
10 gfine sea salt
6 gground black pepper
12 gcoconut sugar

BBQ glaze

30 mlapple cider vinegar
20 gtomato paste
15 mlcoconut aminos
30 mlwater

Instructions

1
Preheat the oven to 160°C fan. Pat the beef short ribs very dry with paper towel; dry surface browns better and helps the rub adhere. Trim only hard surface fat or loose flaps, leaving the main fat cap intact for moisture.
2
Mix the dry rub thoroughly so the spices are evenly distributed and there are no clumps of coconut sugar.
3
Rub the ribs all over with the yellow mustard in a thin film, then coat evenly with the dry rub, pressing it onto all sides. Set the ribs on a rack over a tray and let them stand for 10 minutes so the seasoning hydrates and adheres.
4
Roast the ribs on the rack for 35 minutes. For best colour in a short cook, place the tray in the upper-middle part of the oven. The rub should darken, and some fat should begin to render, but the meat will not yet be tender like traditional low-and-slow ribs.
5
While the ribs roast, whisk together the glaze. The tomato paste should dissolve fully so it brushes on smoothly.
6
Brush the ribs lightly with the glaze and return them to the oven for 10 minutes more, until the surface looks lacquered and the edges are sizzling. If you have a grill or broiler, finish for 2-3 minutes over high heat to mimic a smoked, charred bark; watch closely to prevent the sugars from burning.
7
Rest the ribs for 5 minutes before slicing between the bones. Serve hot with any glaze left on the tray spooned over the top.

Nutrition per serving

980 kcal

Calories

67g

Protein

11g

Carbs

73g

Fat

Fiber

Notes

•Traditional smoked beef ribs usually require several hours; this 60-minute version prioritizes strong bark, bold seasoning, and a satisfying roast over true pit-smoked tenderness.
•For deeper smoke flavour without leaving paleo guidelines, add 1-2 g ground chipotle or a pinch of smoked sea salt to the rub.
•If your ribs are especially thick, cook until the thickest part reaches at least 90°C for more collagen breakdown; total time may need to increase beyond 60 minutes.
•Serve with grilled vegetables, slaw without sugar, or roasted sweet potatoes if your paleo approach includes them.

Background

American BBQ beef ribs come from the broader tradition of regional barbecue, especially in Texas and the central South, where beef is cooked low and slow over wood smoke. Classic versions are seasoned simply but boldly, allowing smoke, fat, and spice to create a dark bark and rich flavour.

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