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Paleo Baked Ribs Recipe with Sticky Glaze

Louise | March 12
Paleo Baked Ribs Recipe with Sticky Glaze #paleo

These sweet and sticky paleo baked ribs are best eaten with your fingers. Serve with a fresh green salad on the side.

Varieties of Ribs

There are many variations of pork ribs, so I thought it might be helpful to run through the basics.

Baby back ribs, also called loin or back ribs, are pulled from the top of the rib cage. They are shorter than spare ribs, which are lower down. Most racks will have between 10 and 13 ribs.

Spare ribs are flatter and have a higher bone-to-meat ratio than baby backs. They do tend to have higher fat content, so they are typically very tender. Because they are bigger, they take longer to cook than baby backs.

Country style ribs are technically pork chops and should be cooked as such. They have more meat and less fat than ribs.

Rib chops are also pork chops, but are cut from the rib roast. They are very lean and benefit from brining before long, slow cooking.

St. Louis ribs are cut in a rectangular shape that removes the breastbone and undesirable cartilage. They are a type of spare rib that is flatter than baby backs.

How to Tell When Your Ribs are Done

If you’re a precise, numbers-oriented person, you can use a meat thermometer. The internal temperature should be 185 to 190 degrees F.

If you want a visible sign, pick up a rack with tongs and gently give it a bounce. The surface should crack when they’re done.

Finally, you can get a fork and tease meat from the bone. It should come apart easily, but won’t necessarily fall off either. This is a good point to do a taste test.

Paleo Baked Ribs Recipe with Sticky Glaze #paleo

Paleo Baked Ribs Recipe with Sticky Glaze

Paleo Baked Ribs Recipe with Sticky Glaze

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 5 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 2 servings 1x
  • Category: Entree, Dinner
  • Cuisine: American


  • 1 rack of pork ribs (15.5 oz / 440 g)
  • 1 small apple, peeled and diced
  • 1 Tablespoon (15 ml) honey
  • 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
  • 1 Tablespoon (15 ml) avocado oil
  • 1 Tablespoon fresh ginger
  • 4 cloves garlic, peeled
  • 2 Tablespoons of fresh parsley (2 g), for garnish


  1. Preheat oven to 275°F / 135°C.  This low temperature is because you’ll be slow cooking the ribs to make them super tender.
  2. Grease a large piece of foil. Place the ribs on it and wrap it up tightly and cook in the oven for 2.5-3 hours until the ribs are fall-off-the-bone tender.
  3. Place the apple pieces, honey, tamari sauce, avocado oil, ginger, and garlic cloves into a blender. Blend well.
  4. When the ribs are done, turn up the oven temperature to 450 F (230 C).
  5. Carefully remove the ribs from the foil and slather the sauce on the ribs. Then return the ribs to the oven and cook for 5-10 minutes so that a sticky glaze forms on the ribs.  Top with chopped parsley and enjoy with a salad.


All nutritional data are estimated and based on per serving amounts. 


  • Calories: 573
  • Sugar: 13 g
  • Fat: 44 g
  • Carbohydrates: 19 g
  • Fiber: 2 g
  • Protein: 25 g