Deliciously addicting Whole30 and paleo pork ribs, baked covered in chili lime dry rub. It’s so tender and crispy, you won’t be able to stop eating it!
Hola from Mexico!
Charlie and I decided to take a 5 day trip to Puerto Vallarta to get our sun and beach on. It’s freakin’ beautiful here and we are having an amazing time just basically doing nothing at an all-inclusive resort. It’s so relaxing and the food is pretty awesome as well. I’ll do a photo diary post as soon as I get back.
Chili Lime Paleo Pork Ribs Recipe
And of course, since I was a bit too excited about the trip before coming here, I celebrated by cooking up some Mexican flavors with these Chili Lime Paleo Pork Ribs recipe. I think this one’s my new favorite!
A yummy spice blend of chili and lime zest cover a rack of ribs and the whole thing is baked at low heat until fall-off-the-bone tender. My husband, who isn’t really a fan of ribs, couldn’t stop eating it and kept saying how amazing this was!
Dry Rub + Oven = Extra Crispy Ribs
I’ve only made pork ribs covered in some kind of BBQ sauce before this, but I decided to try a dry rub for the first time and whoaaaa, I’ve been missing out. Since the ribs are quite fatty already, it didn’t need a wet sauce to make it juicy and tasty. And the chili and lime flavors are just amazing together and balance out rich pork so well!
It was fun to switch up the rub and cook these in the oven. I usually use a slow cooker, but I’ve realized that using a slow cooker makes the meat fall off the bone too easily. Some people really like that kind of uber tenderness and I do as well sometimes, but I loved how these were perfectly cooked to me. Just the right amount of tender and juicy while still holding on to the bone and having that perfect level of chew.
Did things just get weird with the way I described that? I’m pretty obsessed with these Chili Lime Paleo Pork Ribs. It’s probably a sign that I gotta end this post. Off I go to get my margarita on!
Chili Lime Paleo Pork Ribs (Whole30, Keto)
Ingredients
- 2 lb pork spare ribs I get mine from Pederson's Farms Fresh Pork Bundle
- 1 tbsp avocado oil
- 1 tbsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder omit for low FODMAP
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne
- Zest of 2 limes
Instructions
- Preheat oven to 300 degrees F.
- Rub avocado oil all over the spare ribs.
- Mix the rest of the ingredients in a small bowl.
- Sprinkle and press in the mixed rub all over the spare ribs so they are evenly coated.
- Place a roasting rack over a baking pan.
- Lay the spare ribs on the roasting rack and bake for 2.5-3 hours until they are juicy in the inside, and crispy on the outside.
- Cut spare ribs into sections before serving.
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Hi! I came looking for a rib recipe and yours was the first to come up on Pinterest! I think they look delicious and was excited to see you are an NTP! I’m in NPT training now and learning so much! I can’t wait to try this recipe!
Hi April, so glad you found me! Hope your NTP training is going well. It’s an amazing program, and I’m always happy to hear this community growing and knowing there are more of us out there helping others lead healthier happier lives. 🙂
I found this on Pinterest and it looks great. Have you made it with boneless pork ribs? If so, how did you adjust the bake time?
Hi there. I never tried this recipe with boneless ribs, but the cooking time should stay the same. Hope you try out the recipe!
Does it need to be covered with foil while cooking in the oven? Wouldn’t it be too dry after cooking for so long??
I never cover it and don’t find that it’s dry at all. I also like to avoid aluminum foil because they react so much in the heat, but that’s a personal choice.
If I wanted to cook them in the crockpot because I have to leave the house, would you add any liquid to them, or just cook with only the spice rub?
You shouldn’t have to add liquid, the ribs will make their own juice as they cook. Should be good after 8-10 hours on low, or for 4-5 hours on high. Not sure if it’ll yield a crispy crust in the slow cooker though, but worth a try!
Excited to try this, but I will be cooking mine in The Big Green Egg. Thanks for sharing the recipe!
Oh my God! I made this tonight but I also did a lime garlic oregano marinade for 24 hours and then I cooked it uncovered in the oven with a chili lime seasoning that I created. As the author said it was crispy and tender on the inside I don’t know if I go back to eating ribs the old way ever again? Thank you
That sounds amazing!! Thanks so much for leaving a review!