These oven-roasted pork ribs with apple cinnamon barbecue glaze are tender and flavourful with fall-off-the-bone meat. This recipe is paleo, gluten-free, Whole30-friendly and can be done with half or a whole rack of ribs or separated pieces like mine. Serve with a side of sweet potatoes and a simple slaw salad for a nutritious, complete and balanced meal.
Whether done on a barbecue or roasted in the oven, pork ribs are one of my favourite foods. Especially if you can get good quality, free-range pork ribs. There are hundreds of way to prepare and season the ribs – from amazing rubs to bourbon-infused sauces – but I hope that you enjoy my version made with cajun inspired spice rub and glazed with a special barbecue sauce made with apples and cinnamon (sugar-free too!).
How To Make Oven-Roasted Pork Ribs
The cooking method in this recipe involves oven roasting the pork ribs but you can easily do them on a hot barbecue. I bought separated ribs but you can use this recipe to do the whole rack or in halves.
The first step is to make the spice rub and cover the ribs liberally to infuse them with all those delicious flavours. Then, we roast them under foil for 1.5 hours. Slow and steady will give you juicy, fall-off-the-bone meat. Then, we glaze the ribs with barbecue sauce and pop them back in the oven for a little longer to brown.
Healthy Barbecue Sauce To Use
I wanted to make paleo pork ribs, so I used a homemade sugar-free apple barbecue sauce which you can make ahead of time or while the ribs are enjoying their spice rub or cooking in the oven. I always make a big batch and store it in the fridge to enjoy for the next week or two.
By all means, use a store-bought barbecue sauce as there are many sugar-free, healthy versions on the market these days. On Amazon US, check out Guy’s Award-Winning Sugar-Free BBQ Sauce.
What To Serve Pork Ribs With
I served these delicious oven-roasted ribs with some sweet potatoes (I baked them in the oven at the same time) and a simple coleslaw salad made with cabbage, carrots, onion, celery and a mayo dressing. I think slaw salads and ribs go well together and you can check out my red cabbage slaw, carrot and coriander slaw, broccoli celery and cranberry slaw or the celeriac version here.
You can also make some lovely sweet corn, green lettuce ranch salad or any other veggies you like.
Oven Roasted Pork Ribs With Apple Barbecue Glaze (Paleo, Gluten-Free)
- 1 kg pork ribs 2.2 lbs. as a rack or separated, free-range
For the spice rub
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper or red chilli powder
- 1 teaspoon salt
For the barbecue glaze
- 1/3 cup Apple & Cinnamon BBQ Sauce or another sugar-free barbecue sauce
- Combine the spice rub ingredients in a bowl and rub all over the ribs. Set aside for 30 minutes to an hour (you can keep in them in the fridge if you would like to marinate for longer or overnight).
- Prepare the apple BBQ sauce while the ribs are spicing up, unless you're using ready-made sauce.
- Preheat the oven 150 C / 300 F (conventional). Place the ribs in a roasting tin in a single layer and add a few splashes of water to the bottom (this will keep them nice and moist). Cover with foil and cook for 1.5 hours.
- After, remove the foil and brush the ribs with the apple barbecue sauce. Place back in the oven, middle shelf, and turn the heat up to 220 C / 420 F. Cook, uncovered, for a further 30 minutes. Turn the ribs over and brush with more barbecue apple sauce halfway through. Remove from the oven, cover with foil and rest for a few minutes before serving.
- If making roasted sweet potatoes, you can do those in the same oven in the last stage of ribs cooking (about 20-25 minutes at 220 C).
More Tasty Pork Recipes
- Orange & Coriander Seed Grilled Pork Cutlets
- Roast Pork Tenderloin With Veggies & Maple Mustard Glaze
- Grilled Vietnamese Lemongrass Pork
- 15-Minute Pork Steaks With Asparagus & Watercress Salad
- Slow Cooker Baby Back Ribs from The Clean Eating Couple