Paleo Smoked Pork Spareribs

Indulge in the smoky, savory perfection of Paleo Smoked Pork Spareribs, a recipe designed to satisfy your primal cravings while keeping it clean and wholesome. These fall-off-the-bone ribs are coated in a rich, paleo-friendly dry rub featuring paprika, garlic powder, coconut sugar, and a hint of cayenne for a balanced kick of flavor. Slowly smoked over fruity wood chips like apple or cherry, these spareribs are irresistibly juicy and tender, with every bite infused with smoky goodness. A refreshing spritz of apple cider vinegar and apple juice keeps the ribs moist and flavorful throughout the slow-cooking process, while a light brush of olive oil adds the final touch of shine. Perfect for backyard barbecues or special occasions, this recipe is a delicious blend of indulgence and paleo-friendly ingredients that will have your guests coming back for seconds.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 3 pounds Pork spareribs
• 2 tablespoons Paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 tablespoon Black pepper
• 1 tablespoon Sea salt
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 2 tablespoons Coconut sugar
• 0.25 cup Apple cider vinegar
• 2 tablespoons Olive oil
• 0.5 cup Apple juice

Directions

Step 1

Start by preparing a paleo-friendly dry rub. In a small bowl, mix together the paprika, garlic powder, onion powder, black pepper, sea salt, cayenne pepper, dried thyme, dried oregano, and coconut sugar.

Step 2

Remove the membrane from the back of the pork spareribs if it hasn't been removed. Pat the ribs dry with paper towels.

Step 3

Rub the spice mixture onto the ribs generously, ensuring an even coat on all sides. Let the ribs sit at room temperature for 30 minutes to allow the flavors to meld.

Step 4

Preheat your smoker to 225°F (107°C). If you are using a charcoal smoker, add wood chips soaked in water for at least 30 minutes to impart a fruity smoke flavor, such as apple or cherry wood.

Step 5

Place the ribs bone-side down in the smoker. Maintain a steady temperature of around 225°F (107°C) and smoke the ribs for 3 hours.

Step 6

After 3 hours, mix the apple cider vinegar and apple juice in a spray bottle. Lightly spray the ribs every 30-45 minutes to keep them moist and add additional flavor.

Step 7

After a total of 4 hours, check the ribs for tenderness. The meat should be tender but not falling off the bone.

Step 8

Once the ribs are done, remove them from the smoker. Brush them lightly with olive oil to enhance the appearance and flavor, then let them rest for 10 minutes before slicing.

Step 9

Cut the ribs between the bones and serve warm. Enjoy your paleo smoked pork spareribs!

Nutrition Facts

Serving size	(1646.8g)

Amount per serving	% Daily Value*
Calories	5930.8

Total Fat 509.5g	0%
Saturated Fat 180.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1428.8mg	0%
Sodium 8137.0mg	0%
Total Carbohydrate 64.6g	0%
Dietary Fiber 9.4g	0%
Total Sugars 40.1g
Protein 207.9g	0%

Vitamin D 0IU	0%
Calcium 427.6mg	0%
Iron 18.0mg	0%
Potassium 3624.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.8%

Protein: 14.7%

Carbs: 4.6%