Not only a family favourite dinner recipe, these paleo baked ribs are just as perfect to serve to a crowd at your holiday get-togethers, as a main or appetizer. You will soon be addicted to the flavourful pork ribs. The secret is in the dry rub, which can be used on pork or chicken. Sichuan peppercorn is a key ingredient and the twist in this dry rub blend. Pack into a jar as a Christmas present – the ratio for a giftable batch of dry rub is included in the recipe notes below.
My favourite dry rub for pork ribs inevitably has some Chinese element in there, combined with the more standard ingredients in dry rubs. It’s a fusion but simple blend to incorporate spices I loved growing up.
Cumin for one, is heavily used in Chinese Uyghur cuisine that’s popular across the country. Since cumin is a common spice on grilled meats all over the world, it’s hard to attribute the origin of its flavour. Nonetheless, I grew up eating a lot of cumin!
Sichuan peppercorn (花椒, Szechuan peppercorn), however, is distinctively Chinese, with a characteristic described as numbing instead of spicy. Not only Sichuan peppercorn is used in great amounts in the famous Chinese Szechuan cuisine, it’s a staple spice for all Chinese cooking – one may not have black peppers, but will surly have Sichuan peppercorns in her traditional Chinese kitchen. I recommend grinding your Sichuan peppercorn fresh to harvest the amazing flavour, instead of buying pre-ground.
Now to make the dry rub blend paleo, use coconut sugar or maple sugar instead of regular table sugar.
A larger batch (ratio included in the recipe section below) of the dry rub blend makes a great home-made, edible Christmas present to friends and families!
While I don’t have a fancy name for this dry rub blend, somehow it just fuses together my childhood memory of yummy foods and the good time with my own family I am now raising in Canada. My family favourite dry rub and paleo baked ribs recipe is my present to you, my readers, this Christmas. I am beyond grateful to be able to share with you and for you to be here. Happy holidays and merry Christmas!
More real food & nourishing recipes to serve at holiday parties:
- Ginger-Mustard-Miso Brussels Sprouts with Hemp Hearts
- Paleo Tostones /w Garlic Cilantro Mayo
- Turkey Quinoa Pumpkin Soup (Bone Broth Based)
- Smoked Salmon Potato Salad with Probiotic Pickle Juice Dressing
- Raspberry Kefir Cream Cheese Spread
Not only a family favourite dinner recipe, these paleo baked ribs are just as perfect to serve to a crowd at your holiday get-togethers, as a main or appetizer. You will soon be addicted to the flavourful pork ribs. The secret is in the dry rub, which can be used on pork or chicken. Sichuan peppercorn is a key ingredient and the twist in this dry rub blend. Pack into a jar as a Christmas present - the ratio for a giftable batch of dry rub is included in the recipe notes below.
- 3 lb all-natural pork back ribs
- 2 1/2 tsp fine sea salt
- 1 1/2 tsp organic coconut sugar or maple sugar
- 2 tsp ground cumin (or 1 tsp ground + 1 tsp whole for a nuttier taste)
- 1 1/2 tsp ground Sichuan/Szechuan peppercorn (see recipe notes below)
- 1 tsp sweet paprika
- 1/2 tsp ground black pepper
- a pinch of cayenne pepper to taste (optional - only if you like spicy)
Cut a slab of pork back ribs (approx. 3 lb) in between bones. Individual ribs take less time to cook and better seasoning than a whole slab.
Combine all seasoning ingredients: fine sea salt, coconut or maple sugar, ground cumin (or a mix of ground and whole), ground Sichuan peppercorn, sweet paprika, ground black pepper.
Apply the dry rub on 3 lb. of pork ribs. If time permits, let it marinade for a few hours or overnight.
Spread the ribs on a large baking tray, allowing space in between ribs so they don't touch each other. Cover the tray with foil to prevent drying out in the oven.
In a pre-heated oven, bake the ribs for 1.5 hour at 275ºF.
Remove the foil cover and bake for another half an hour in order for the outside to brown. Flip the ribs half way through.
- I recommend grinding your Sichuan peppercorn fresh to harvest the amazing flavour, instead of buying pre-ground.
- The following ratio makes a 1.5 cup batch: 6 2/3 tbsp fine sea salt, 1/3 cup cumin, 1/4 cup coconut or maple sugar, 1/4 cup ground Sichuan peppercorn, 1 1/3 tbsp ground brack pepper, 2 2/3 tbsp sweet paprika. (Note: 1 tsp = 1/3 tbsp) Use 1tbsp of the dry rub blend per pound of pork ribs or chicken wings.