Knife-and-Fork Pork Ribs - Print

Knife-and-Fork Pork Ribs

5 from 1 reviews




  1. Preheat the oven to 250°F.
  2. Mix together the coconut sugar, paprika, chili powder, garlic powder, salt, and pepper to make a dry rub. Rub 2 tablespoons of the rub on each rack, then place each rack on a large sheet of parchment paper. (Reserve the remaining rub in an airtight container at room temperature for another use.) Wrap the ribs tightly and roll up the ends of the paper to create a tightly sealed parchment-paper package.
  3. Place the packages with the meat facing down on two rimmed baking sheets. Bake for 3 to 31⁄2 hours, or until fork-tender.
  4. Preheat a grill to medium-high heat or preheat the broiler with the rack placed in the upper one-third of the oven.
  5. Open the parchment packages and drain off any fat and liquid. Turn the ribs so the meat is facing up, brush them with some of the barbecue sauce, and finish on the grill over direct heat for 5 minutes, or under the broiler for 2 to 3 minutes, until browned and slightly crisp on top. Serve warm with the remaining barbecue sauce on the side.


Make it ahead: Season the ribs 3 days in advance and store them, tightly wrapped, in the refrigerator. Bake the racks 2 days in advance and keep them wrapped up. Reheat in a 300°F oven for 15 minutes, then finish under the broiler or on the grill.

Tidbits: For a quick barbecue sauce, whisk together 2 cups tomato puree, 1⁄2 cup of the leftover dry rub, 6 tablespoons white wine vinegar, 6 tablespoons coconut sugar, 2 tablespoons tomato paste, 2 teaspoons Dijon mustard, and 3⁄4 teaspoon natural liquid smoke.

Keywords: paleo, gluten free, ButcherBox, Danielle Walker, Against All Grain, football, game day food, bbq