These paleo ranch pork ribs are fall-off-the-bone delicious and so ridiculously easy to make!
Holy moly. Anyone else obsessed with ribs? Because if you are, you are in for a real treat. We love ribs in this house and I already have several recipes on the blog that you can check out. But these ranch pork ribs… I think they might be my favorite recipe yet.
But first, I just want to give a short life update. Some of you have noticed on Snapchat that I haven’t been active as much, and the same goes for Instagram stories. Well, that’s because we’ve so crazy busy around here getting ready to get married!
We are actually about a week and half away from our wedding day in Mexico, so my life has been taken over by a combination of planning for that and settling into our new house. I have ZERO clue how people plan out weddings themselves without a wedding planner. We have one and we’ve still been so crazy busy preparing for it.
However, it’s been the good kind of busy and I’m so happy and thankful that we can have our closest loved ones gather for our special day. A reader asked me if I would do a wedding recap post on the blog, so I just might do that if all goes well. So stay tuned!
Okay, back to these ribs. C absolutely loves ranch, which is why I chose to create this recipe. And with no surprise. he couldn’t get enough of these pork ribs. I am not a huge fan of ranch, but these, I could keep eating and eating! The richness of the ribs goes so incredibly well with the tartness of the ranch spices that we both thoroughly enjoyed our meal (and leftovers!).
Yes, it does take a few hours in the oven, but there’s minimum prep involved and the end result is so awesome. I usually start it in the afternoon, and then by dinnertime, we have a delicious dinner ready for us. Set it and forget it: oven edition. And you I can really use those kind of recipes these days with how busy we’ve been.
Hope you enjoy these paleo ranch pork ribs as much as we did!
Paleo Ranch Pork Ribs (Whole30, Keto, AIP)Print Pin Rate
- 2 lb pork spare ribs
- Sea salt to taste
- 1 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
- 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.
- In a small bowl, mix together the rest of the ingredients, except lemon juice, until they form a thick paste.
- 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.