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If you’re craving tender, flavorful pork ribs without the sugar-loaded sauces, these Ranch Pork Ribs with Dry Rub are about to be your new favorite. They’re savory, perfectly seasoned with a homemade ranch-inspired blend, and completely Whole30-friendly.

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Why You’ll Love This Recipe

We are huge fans of ribs in my house, and it’s one of my kids’ favorite protein sources. When I need an easy dinner that takes minimal effort, these ranch pork ribs are my go-to.

These are Whole30-compliant, and made with homemade ranch seasoning that’s packed with flavor. The pork is coated with the seasoning generously, then oven baked to fall-off-the-bone perfection.

Ingredients You’ll Need

  • Pork spare ribs: Spare ribs are meatier than baby back ribs, and I personally prefer them.
  • Extra virgin olive oil: helps combine the ranch-style seasoning together and also keep the spices from burning in the oven
  • Garlic: An essential component of ranch seasoning
  • Juice and zest of lemon: gives a zesty tangy flavor
  • Fresh parsley
  • Dried chives:
  • Onion powder
  • Dried dill
  • Salt & pepper

How to Make These Ranch Pork Ribs with Dry Rub

Step 1: Preheat the oven and line a baking sheet with parchment paper. Sprinkle the ribs with salt on both sides and lay them flat on the baking sheet so they curve down.

Step 2: In a small bowl, mix together the rest of the ingredients, except lemon juice, until they form a thick paste.

Step 3: Rub the spice paste on top of the ribs until they are evenly coated. Bake the ribs for 2.5-3 hours until they are juicy in the inside, and crispy on the outside.

Step 4: Cut spare ribs into sections. If you want crispier ribs, broil them for 4-5 minutes.

Step 5: Sprinkle with lemon juice before serving.

Pro Tip: Double the dry rub and save half in a jar—it’s perfect for chicken, potatoes, or even roasted veggies.

What to Serve with Ranch Ribs

These ribs are bold and herby, and these sides are pair with them perfectly:

Storage & Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F until warmed through, or pop into an air fryer or the microwave for a quick reheat.

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!

5 from 4 votes
Servings: 4 servings

Ranch Pork Ribs with Dry Rub (Whole30 Friendly)

By Jean Choi
If you’re craving tender, flavorful pork ribs without the sugar-loaded sauces, these Ranch Pork Ribs with Dry Rub are about to be your new favorite. They’re savory, perfectly seasoned with a homemade ranch-inspired blend, and completely Whole30-friendly.
Prep: 5 minutes
Cook: 3 hours
Total: 3 hours 5 minutes
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Ingredients 

  • 2 lb pork spare ribs
  • Sea salt, to taste
  • 2 tbsp extra virgin olive oil
  • 5 garlic cloves, minced
  • Zest of 2 large or 3 small lemons
  • 1/4 cup fresh chopped parsley leaves
  • 1 tsp dried chives
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper, omit for AIP
  • 1/2 tsp dried dill
  • Juice from 1/4 lemon

Instructions 

  • Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Sprinkle the ribs with salt on both sides and lay them flat on the baking sheet so they curve down.
    2 lb pork spare ribs, Sea salt
  • In a small bowl, mix together the rest of the ingredients, except lemon juice, until they form a thick paste.
    2 tbsp extra virgin olive oil, 5 garlic cloves, Zest of 2 large or 3 small lemons, 1/4 cup fresh chopped parsley leaves, 1 tsp dried chives, 1 tsp onion powder, 1/2 tsp sea salt, 1/2 tsp ground black pepper, 1/2 tsp dried dill
  • Rub the spice paste on top of the ribs until they are evenly coated. Bake the ribs for 2.5-3 hours until they are juicy in the inside, and crispy on the outside.
  • Cut spare ribs into sections. If you want crispier ribs, broil them for 4-5 minutes.
  • Sprinkle with lemon juice before serving.
    Juice from 1/4 lemon

Nutrition

Serving: 1serving, Calories: 483kcal, Carbohydrates: 2g, Protein: 25g, Fat: 40g, Saturated Fat: 12g, Cholesterol: 127mg, Sodium: 421mg, Potassium: 435mg, Vitamin A: 840IU, Vitamin C: 9.3mg, Calcium: 41mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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16 Comments

  1. Ruthie says:

    ?? Instead of mixing up all the dry/fresh herbs, can i just use powder ranch & olive oil? I already have ranch powder on hand and trying to use up what we already have. I am aware that fresh is always better but so is “free/already own”!
    Thanks!

    1. Jean Choi says:

      Yes, that’ll work!

  2. Debie Jones says:

    5 stars
    These are easily the best ribs I’ve ever eaten… Every time I make them! And so easy!
    Thanks so much for this recipe.

  3. Staci says:

    5 stars
    These were delicious! Everyone in my family (including three kids ages 2-6) loved them and couldnโ€™t get enough! Very flavorful! Will be saving this as a new family favorite recipe!

    1. Jean Choi says:

      I’m so glad Staci! Always the best compliment when it’s kid-approved.

  4. Debie Jones says:

    5 stars
    It’s absolutely true, these ribs really are scrumptious, and super easy! I’ve made them several times and they always turn out great. Such a refreshing change from barbecue sauce, too. Thanks for posting this!

    1. Jean Choi says:

      That makes me so happy! Thanks so much.

  5. Adrianna says:

    5 stars
    Hi Jean, we made these tonight and they were awesome! I was skeptical about the ranch flavor but to my surprise they tasted just like ranch. There was a very strong garlic smell while they were cooking and I thought I had done something wrong-nope! Perfect! And although the topping gets very dark, almost black, nothing tasted burnt. So, this is a must try, very easy recipe that is sure to satisfy cravings. Thank you for posting. We will be checking out your other recipes. Next up are the chili lime ribs.

    Thank you!!!

    1. Jean Choi says:

      Thanks so much! I’m so glad you enjoyed it. Hope you enjoy the chili lime ones – they are actually my favorite! ๐Ÿ™‚

  6. John says:

    Hi Jean,

    Thanks for the awesome recipes. I was just wondering if you had the nutritional information on these ribs like you do for your chili lime paleo pork ribs.

    Thanks,

    John

    1. Jean Choi says:

      Hi John – I just updated it with the nutrition info. Hope that’s helpful! ๐Ÿ™‚

      1. John says:

        Awesome! Thanks! Iโ€™m super excited to give it a try

  7. Dianna says:

    Why do you call them “ranch” when there is no ranch seasoning or ranch dressing in your recipe???

    1. Jean Choi says:

      There’s no ranch dressing. The season on the ribs themselves are ranch flavored!

  8. Mary Learyq says:

    Where is the ranch in the recipe and how much?

    1. Jean Choi says:

      There’s no ranch dressing. The season on the ribs themselves are ranch flavored!