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5 from 3 votes

Gluten Free Barbecue Spareribs: A Finger-Licking Good Recipe

This is the best low carb, gluten free spareribs recipe. Promise. :)
Course Main Course
Cuisine American
Keyword baby back ribs, best dry rub for ribs, dry rubbed ribs, easy barbecued spareribs, gluten free barbecue sauce, gluten free barbecued ribs, gluten free barbecued spareribs, keto pork ribs in the oven, low carb ribs, paleo recipe, whole 30 recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Dry rub & refrigerate time 1 hour
Total Time 2 hours 40 minutes
Servings 6
Calories 190kcal



  • 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.


Want to be known for your ribs? The best tip I can give you is to remove the membrane from the back of the ribs.
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.


Serving: 3ounce | Calories: 190kcal | Protein: 16g
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