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These gluten-free bbq pork ribs are melt-in-your-mouth and fall-off-the-bone delicious! You won't stop at just one!
Ribs are a MUST in our house all year long; they do not get relegated to just the summer months because our entire family loves them. I mean, who doesn't love a stack of finger-licking good ribs?
My husband used to be obsessed with Famous Daves ribs before we got married, but this southern girl knew I could make them better. I started making him these gluten-free bbq ribs, and once I did, he was a happy man because he knew he could still get all the BBQ he wanted at home whenever he got in the mood.
What are the different types of pork ribs?
When I make BBQ ribs, I will always use pork ribs. There are a few varieties of pork ribs, including baby back ribs, also known as loin ribs or back ribs. There are also pork spare ribs, which are larger and tend to be fattier. Then there are St. Louis ribs, which are meatier between the bones. I tend to use St. Louis or baby back ribs.
Ingredients to make the best gluten-free bbq pork ribs.
- Ribs
- Brown Sugar
- Dry Rub
- BBQ Sauce (Optional)
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The BEST BBQ dry rub seasoning for pork and chicken.
This dry rub is a recipe I use on a lot of BBQ; it's genuinely my go-to combination for good southern BBQ flavor.
- ⅔ Cup Brown Sugar
- 2 Tablespoons Salt
- 1 Tablespoons Pepper
- 1 Tablespoon Paprika
- ½ Tablespoon Garlic Powder
- 2 Teaspoons Onion Powder
- 1 Tablespoon Ground Mustard
- 1 Teaspoon Celery Salt
- 1-2 teaspoon Cayenne Pepper (depending on if you like a little kick or not)
Mix everything together and store it in an airtight container.
What is the best way to cook bbq ribs?
I will always say the best flavor comes from smoking ribs, but I know not everyone has a smoker, and sometimes you just want completely delicious ribs when the weather isn't right for cooking them outside. While I'll NEVER say to cook ribs in a crock-pot, the oven does some pretty magical stuff to ribs. You can finish them off on the grill or let the oven do all the work. I'll show you how to do it, and people will be calling you to make the ribs for all your future BBQs.
- Trim your ribs as needed.
- Mix the dry rub and brown sugar together and rub them all over your pork ribs.
- Wrap the bbq pork ribs tightly in foil.
- Bake the pork ribs in the oven for about three hours or until they are fork tender.
- Brush the ribs with some of your favorite gluten-free bbq sauce.
- Slice and enjoy!
My go-to homemade gluten-free BBQ Sauce
There are a few good grain-free BBQ sauces in the market right now, but I still prefer to make my own. This recipe is the classic gluten-free BBQ sauce that I use and keep in the house often.
Ingredients for making gluten-free bbq sauce:
- 1 14 oz Can of Tomato Sauce
- ½ C Brown Sugar
- ¼ C Molasses
- ½ C Honey
- 2 TBS Dijon Mustard
- ¼ C Coconut Aminos
- ⅓ C Apple Cider Vinegar
- 1-3 teaspoon Liquid Smoke (Depending on how smokey you like it)
- ¼ C BBQ Dry Rub Seasoning
- 1 teaspoon Salt
- 1 teaspoon Garlic
- ¼ C Sriracha Sauce (when I want it a little less sweet and a little hidden heat)
- Combine everything into a small pot on the stove over medium heat, and let it come to a simmer.
- Let it cook for about 10 minutes for the flavors to come together. Let it cool before putting it into a container in the fridge, or use it immediately.
I usually put it in a mason jar, and it will keep in the fridge for a month unless my kids eat it all sooner.
If you want more BBQ fun, you can check out my paleo wings recipes, which have my blueberry BBQ sauce, or my smokey bacon wrapped pork tenderloin recipe, which uses my cherry BBQ sauce.
More BBQ Recipes
Gluten-free BBQ Pork Ribs in the Oven
Ingredients
- 1 Rack Pork Ribs of Choice
- ½ Cup Dark Brown Sugar
- ½ Cup BBQ Seasoning
- ½ Cup BBQ Sauce
Instructions
- Place your ribs onto a baking sheet and pat them dry from any juices that may be on them.1 Rack Pork Ribs of Choice
- Mix the brown sugar and spices together into a small bowl.½ Cup Dark Brown Sugar, ½ Cup BBQ Seasoning
- Rub the mixture over the ribs, coating them generously. Depending on the size of your ribs, you may need to make more. The dry mix gets wet as the meat begins to absorb it, this is normal.
- Cover the ribs tightly with a few layers of foil, making sure to crimp the edges to seal them well.
- Allow the ribs to rest with the spices for at least 30 minutes or overnight in the fridge. I find overnight gets a deeper flavor, but they are still delicious if you cook them sooner.
- If you've let them rest overnight in the fridge, let them at room temp for about 30 minutes to take the chill off the meat before baking.
- Preheat the oven to 325 degrees.
- Bake the ribs for 3-4 hours, depending on the size. You will know they are done when you can cut the meat with a fork. Do NOT open the oven until at least 2 ½ hours have passed.
- When the ribs are done, remove them from the oven and the foil.
- Brush the ribs with a small amount of your chosen BBQ sauce.½ Cup BBQ Sauce
- You can do one of two things here. Either take the ribs out to the grill and let them cook about 10 min for the sauce to caramelize or switch the oven to broil and put them back in there for 5-10 minutes until the sauce starts to caramelize. Either way, they are delicious!
- Let the ribs rest for a few minutes before slicing and serve them alongside your other favorite gluten-free BBQ sides and enjoy!
Notes
My BBQ dry rub seasoning.
This dry rub is a recipe I use on a lot of BBQ; it's genuinely my go-to combination for good southern BBQ flavor.- ⅔ Cup Brown Sugar
2 Tablespoons Salt
1 Tablespoons Pepper
1 Tablespoon Paprika
½ Tablespoon Garlic Powder
2 Teaspoons Onion Powder
1 Tablespoon Ground Mustard
1 Teaspoon Celery Salt
1-2 teaspoon Cayenne Pepper (depending on if you like a little kick or not)
My go-to gluten-free BBQ sauce recipe.
- 1 14 oz Can of Tomato Sauce
- ½ C Brown Sugar
- ¼ C Molasses
- ½ C Honey
- 2 TBS Dijon Mustard
- ¼ C Coconut Aminos
- ⅓ C Apple Cider Vinegar
- 1 - 3 teaspoon Liquid Smoke (depending on how smokey you like it)
- ¼ C BBQ Dry Rub Seasoning
- 1 teaspoon Salt
- 1 teaspoon Garlic
- ¼ C Sriracha Sauce (when I want it a little less sweet and a little hidden heat)
- Combine everything into a small pot on the stove over medium heat, and let it come to a simmer.
- Let it cook for about 10 minutes for the flavors to come together. Let it cool before putting it into a container in the fridge, or use it immediately.
Let me know what you think or if you have any questions.