Gluten-free BBQ Pork Ribs in the Oven
These gluten-free bbq pork ribs are melt-in-your-mouth and fall-off-the-bone delicious! You won't stop at just one!
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
These go low and slow, so be sure to let them go and DO NOT open the oven until it's time; just like with a smoker, you want to keep the heat inside and even.
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.
Nutrition
Calories: 459kcal
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