This is the best gluten free barbecue spareribs recipe. Promise. 🙂 And it’s paleo, whole 30 compliant, dairy free, and keto friendly with zero carbs!
This post has been updated with more helpful tips, new photos, and a video.
I stumbled upon the meatiest, juiciest baby back spareribs at my local health food store today. They’re from the esteemed Niman Ranch family farm and trust me, they surpass any ribs I’ve ever tasted before.
As a butcher’s daughter, I know good quality meat when I see it.
You may be wondering…
What’s the difference between Baby Back Ribs and St. Louis Style Ribs?
St. Louis spareribs are taken from the bottom of the ribs the side of the pig’s belly. They’re big, meaty, and pack a punch, but they can be a bit tougher.
On the other hand, baby back ribs are cut from the top of the rib cage near the loin. These beauties are smaller and oh-so-tender, making them worth every penny.
Ingredients you’ll need
To get started, all you need are ribs, salt, pepper, and thyme.
We’ll prepare a tantalizing dry rub using this blend of spices. And here’s the best part: these zero-carb ribs are an absolute delight with the dry rub.
They turn out juicy, bursting with flavor, and ideal for those following a low-carb lifestyle.
However, if you’re a barbecue sauce aficionado, fear not! I’ve got you covered with a gluten-free option.
Just brush on some sauce during the last ten minutes of grilling on your outdoor grill, or if you don’t have a grill, the oven will do the trick.
Is there gluten in barbecue sauce?
Now, let’s talk barbecue sauce. Not all of them are gluten-free, but don’t worry—I’ve got a few gluten free barbecue sauce favorites up my sleeve.
The tangy Bone Suckin’ Sauce and the irresistible Stubb’s are not only gluten-free but also free from high fructose corn syrup.
If you fancy a bolder flavor, give Jack Daniel’s BBQ Sauce Original #7 a try.
And for the best low-carb barbecue spareribs, Primal Kitchen barbecue sauce is organic and unsweetened. It’s paleo and keto-friendly too.
Sauce variations for ribs
On the other hand you might enjoy one of these sauce options on your ribs:
- Chimichurri sauce from this grilled pork chops recipe.
- Mustard sauce
- Fruit sauce
- Worcestershire Sauce
- My sugar free teriyaki sauce from this chicken teriyaki recipe.
If you like hot sauce, go for Texas Pete. It also has no sugar.
Navigating a Gluten-Free Diet
- If you’re new to a gluten-free diet and you want to determine if a product contains gluten, check labels for gluten-free ingredients. Avoid flour, enriched flour, cereal, malt, stabilizers (gluten can be used as a stabilizer), semolina, durum, and certainly if the label says: contains wheat you’ll want to stay away.
- If you’re not sure, you may call the telephone number on the label. I’ve done this countless times, right from the grocery store. I’ve found manufacturers most willing to give a quick answer as to whether their product is gluten-free.
- Again, if you’re new to a gluten-free diet you may enjoy reading my 8 Life Lessons from Cooking Gluten Free and 5 Essential Steps to Prevent Gluten Cross Contamination In Your Kitchen
How to make gluten-free barbecue spareribs
*Free printable recipe card is available at the end of the post.
First things first, we need to remove the membrane from the back of the ribs. Believe me, it’s worth the effort. If you leave it on, it can be tough. When you take it off, the flavors from the spices will penetrate the back of the meat as well as the front resulting in incredibly tender and juicy ribs.
So pull up one corner with your fingers, a blunt knife, or the back of a spoon to slowly pull the membrane. To see how easy this is, watch the video in the recipe card.
Safety tip: When handling raw meat, wash your hands, utensils, and cutting board with hot soapy water before and after handling.
Once that’s done, pat the ribs dry and generously rub the seasoning mixture on both sides. Pop them in the fridge, covered, and let the flavors mingle for an hour.
When you’re ready to cook, preheat your oven to a cozy 350℉. Next, place those seasoned ribs bone side up on a rack in a roasting pan, and let them bake away for 45 minutes. Then flip them over and bake for another 45 minutes.
I recommend cooking your meat on a raised rack fitted into a pan lined with parchment paper so that the hot air circulates around the meat and the fat drips down into the pan leaving you with perfectly roasted meat.
Aluminum foil can be porous and leak fat into the bottom pan so it’s better to line your pan with parchment paper that won’t soak up the grease. Less mess!
Grill and Savor
Now, my friend, it’s time to bring out the flavors to their full potential. If you desire that luscious bbq sauce, slather it on 10 minutes before they’re done. And finish barbecuing on your outdoor grill for the last 10 minutes. Keep an eye on those ribs, though. We don’t want them to burn due to the sugar content.
Afterward, let the meat rest for 10 minutes. This allows the flavors to settle in, before you dive in, slicing between the bones, and savor every bite.
Serve with lots of napkins and extra sauce on the side for dipping.
Side dish suggestions that pair well with baby back ribs:
Pro tips and recipe notes
- At least an hour before you’re ready to cook, rub your spices into your meat to infuse flavor into the spareribs. Then cover and refrigerate.
- I think you’ll love the distinct flavor of my simple dry rub. But, you may choose to add some other favorite spices such as paprika, chili powder, black pepper, cumin, or even cayenne pepper. It’s up to you.
- No grill? No problem. You can cook your spareribs entirely in your oven.
- If you have any leftovers, allow the ribs to cool before refrigerating them in an airtight container. Then they can be stored for up to 3-4 days. Reheat them gently in the oven or microwave to maintain their tenderness.
These dry-rubbed, low-carb, gluten-free barbecued spareribs are an absolute delight for your taste buds. Get ready to be transported into a world of smoky, succulent flavors that will leave you craving more.
So go ahead, give this recipe a try and enjoy a meal filled with finger-licking deliciousness. Bon appétit!
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Gluten Free Barbecue Spareribs: A Finger-Licking Good Recipe
Ingredients
- 2 teaspoons of salt
- 2 teaspoons of pepper
- 1 teaspoon of thyme
- 2 sides spare ribs 2.5- 3 lbs. each
- 1/2 cup gluten free barbecue sauce (optional)
Instructions
- Skin your ribs by removing the membrane that's on the back.
- Combine salt, pepper and thyme in a small bowl. Pat the ribs dry and rub the mixture over both sides of each of the ribs. Cover and refrigerate for 1 hour.
- Preheat oven to 350℉
- Place ribs bone side up on a rack in a roasting pan. Bake for 45 minutes.
- Turn over and bake for another 45 minutes.
- Finally, if you want barbecue sauce, this is the time to spread your gluten free barbecue sauce over the meat and finish barbecuing on your outdoor grill for the last 10 minutes. But watch the ribs and make sure they don't burn from the sugar.
- Let meat sit for 10 minutes before slicing between the bones. Serve with lots of napkins.
Notes
Your spices and sauce flavors will penetrate the back of the meat, as well as, the front. The meat turns out tender and juicy.
- At least an hour before you're ready to cook, rub your spices into your meat to infuse flavor into the spare ribs. Then cover and refrigerate.
- I think you'll love the distinct flavor of my simple dry rub. But, you may choose to add some other favorite spices such as paprika, chili powder, black pepper, cumin, or even cayenne pepper. It's up to you.
- I recommend cooking your meat on a raised rack fitted into a pan lined with parchment paper so that the hot air circulates around the meat and the fat drips down into the pan leaving you with perfectly roasted meat. Aluminum foil can be porous and leak fat into the bottom pan so it’s better to line your pan with parchment paper that won’t soak up the grease. Less mess!
- No grill? No problem. You can cook your spareribs entirely in your oven.
- If you have any leftovers, allow the ribs to cool before refrigerating them in an airtight container. Then they can be stored for up to 3-4 days. Reheat them gently in the oven or microwave to maintain their tenderness.
Nutrition
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Melinda says
I appreciate good meat, too. Thanks for the recipe — sounds delicious!
Barbara says
Thank you, Melinda. I hope you enjoy it.