The flavor of these ribs starts out with a Southwestern spice rub and a drizzle of lime juice – then they head into the oven for a few hours to let that flavor sink in. The final coating of barbecue sauce comes just before you throw them on the grill, so they come off with a complex and intense flavor, plus that delicious barbecue char.
So why not just cook the ribs on the grill for the whole time? You definitely can, if you’re a barbecue purist, but for the most tender meat you want a low and slow heat, which is easier and less fussy to accomplish in the oven. Starting the ribs off in the oven lets you wander off and do something else for most of the cooking, and then come back to finish them off on the grill for flavor; it’s the best of both worlds.
You’ll need some homemade BBQ sauce for the ribs – you can try finding this in stores, but it’s a rare grocery that carries anything like a Paleo-friendly version. A classic side for spare ribs is coleslaw, but just about any salad would be good with these, and while you’ve got the grill on, why not throw on some peaches for dessert?
Mexican-Style Ribs Recipe
Protein: 46g / %
Carbs: 25g / %
Fat: 42g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lbs. pork baby back ribs, membrane removed;
- ¼ cup lime juice;
- 1 cup homemade BBQ sauce;
Ingredients for the rub
- 2 tbsp. paprika;
- 1 tbsp. chili powder;
- 1 tsp. cumin powder;
- 1 tbsp. dried oregano;
- 2 tsp. garlic powder;
- 1 tbsp. lime zest;
- Sea salt and freshly ground black pepper;
- Preheat your oven to 300 F.
- In a bowl, combine all the ingredients for the rub and mix well.
- Coat the ribs with the lime juice and dry rub.
- Wrap the ribs tightly with foil and bake in the oven for 2 hours.
- Preheat your BBQ to a medium heat.
- Brush the ribs with barbecue sauce generously.
- Grill for 15 minutes. Halfway through, turn the ribs and baste with more barbecue sauce