Ranch Pork Ribs with Dry Rub (Whole30 Friendly)
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.
Servings: 4 servings
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