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Healing through Traditional Foods

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December 13, 2017 By Yang 11 Comments

Paleo Baked Ribs + a Family Favourite Dry Rub Recipe

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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.

Paleo baked pork ribs on the tray in a overhead shot, looking delicious.

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!

My family favourite paleo dry rub beautifully packed in a glass jar and wrapped as a Christmas present. Use 1tbsp of the blend for each pound of paleo baked ribs.

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
5 from 10 votes
Paleo baked pork ribs on the tray in a overhead shot, looking delicious.
Print
Paleo Baked Ribs + A Family Favourite Dry Rub Recipe
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 

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.

Course: Appetizer, Main Course
Cuisine: American, Chinese
Servings: 4 people
Calories: 609 kcal
Author: Yang
Ingredients
  • 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)
Instructions
  1. 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.

  2. 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.

  3. Apply the dry rub on 3 lb. of pork ribs.  If time permits, let it marinade for a few hours or overnight.

  4. 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.

  5. In a pre-heated oven, bake the ribs for 1.5 hour at 275ºF. 

  6. Remove the foil cover and bake for another half an hour in order for the outside to brown. Flip the ribs half way through. 

Recipe Notes
  1. I recommend grinding your Sichuan peppercorn fresh to harvest the amazing flavour, instead of buying pre-ground.
  2. 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.
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Yang’s Nourishing Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. For more information, see the full disclosure.

Filed Under: Autumn, Meat & Fish, Recipe Card, Recipes, Spring, Summer, Winter Tagged With: dairy-free, gluten-free, grain-free, nut-free, paleo

About Yang

I found cure naturally for my incurable fibromyalgia. I believe you too can heal from ailments by listening to your own body. Let me show you how to use traditional wisdoms to heal and use food as medicine. Read More…

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{Video Recipe} This cucumber wakame salad is my version of the Japanese sunomono salad without refined sugar. Wakame is a seaweed rich in vitamins, minerals and helps to balance hormones among many health benefits. Cucumber wakame salad is a refreshing summer salad to get some sea vegetables into our diet.
If you are looking for ways to incorporate more nutrient-dense organ meats into your diet, the spicy Szechuan tripe salad is a must try! Full of flavours and kicks, spicy Szechuan tripe salad is a great way to introduce organ meats to the hesitant eaters. I used pork tripes in this recipe as you can see from the photos. Pork tripes are also called pig stomaches, or hog maw. You can also make this dish with beef tripes instead.
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Reader Interactions

Comments

  1. Karen says

    December 20, 2018 at 9:55 am

    Gonna have to try this for the holidays!

    Reply
  2. Tina says

    December 26, 2017 at 5:26 pm

    This dry rub sounds delicious. Thats such a good idea to make a homemade dry rub to give away as gifts. It would make a great hostess gift too!

    Reply
  3. Callie Goode says

    December 25, 2017 at 9:21 pm

    Yummy! Ribs are some of my favorite recipes!

    Reply
  4. Leslie says

    December 21, 2017 at 5:15 pm

    I love a dry rub rib – so much more depth of flavour I find than a saucy rib. Can’t wait to try this recipe.

    Reply
  5. Emily @ Recipes to Nourish says

    December 19, 2017 at 9:38 pm

    These look amazing!!! We are huge ribs fans in my home. I bet these would be devoured so fast.

    Reply
  6. Megan Stevens says

    December 19, 2017 at 11:10 am

    Oh my goodness, that rub sounds amazing. Love the combo of maple sugar + cumin, how lovely! Want. to. eat this for breakfast!! 😉

    Reply
  7. linda spiker says

    December 18, 2017 at 11:09 pm

    THIS is a great gift idea!

    Reply
  8. Monique says

    December 18, 2017 at 10:31 pm

    When I first saw the picture of those ribs on the tray I started drooling! I love dry spice rubs, they infuse so much flavour and last so long, it’s so economical. Yum!

    Reply
  9. Joni Gomes says

    December 18, 2017 at 5:47 pm

    Omg with coconut sugar that us genius!!

    Reply
  10. Jean says

    December 18, 2017 at 5:01 pm

    Yum! I actually prefer dry rubs over wet. These look delicious!

    Reply
  11. Lindsey Dietz says

    December 18, 2017 at 2:20 pm

    That dry rub…swoon! Being from the South, our family love ribs!

    Reply

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Here you will find many nourishing recipes and natural remedies at Yang's Nourishing Kitchen.

Born and raised in China, now living in Canada for the past 20+ years, Yang shares time-tested traditional wisdoms from the east to the west, through nutrient-dense real food recipes.

Having healed herself successfully from illness labeled incurable, Yang uses her knowledge and experience to help others to achieve balance and well-being. Read More…

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