Oven-Baked BBQ Ribs with Dill Pickle Slaw — Paleo & Gluten-Free

These oven-baked BBQ ribs are simple to prepare, fall-off-the-bone tender, and finished with a sweet, sticky paleo-friendly BBQ sauce. Serve them alongside a big bowl of crunchy Dill Pickle Slaw or your favorite sides. No grill or smoker required.

What You Need for the Baked BBQ Ribs

• Pork Ribs: Use St. Louis–style spare ribs or baby back ribs. St. Louis ribs are larger with more fat and may need slightly more cooking time; baby backs are leaner and cook a bit faster. If you prefer beef, beef back or plate ribs can be substituted—allow extra cooking time for larger beef ribs. All other ingredients remain the same.
• Spice Rub: Season the ribs to taste. A homemade rub gives you control over ingredients and sugar, which I prefer because adding sugar to a rub can cause early caramelization and a firmer crust during the long roast. I skip sugar in the rub and instead glaze the ribs with a sweet BBQ sauce near the end, so only the glaze caramelizes and the meat stays tender and juicy.

Make Your Own BBQ Sauce

I recommend making a simple paleo BBQ sauce so you can use natural sweeteners like honey or maple syrup and avoid refined sugar. A tip: gently caramelize the honey with the spices over low heat first. This blooms the spices, brings out essential oils, and concentrates the honey, giving the sauce deeper flavor and a better texture.

For the sauce base, a sugar-free ketchup works well because it adds tomato depth without extra sweetness. Use the brand you prefer or a homemade alternative.

What You Need for the Dill Pickle Coleslaw

1. Cabbage: Thinly shred a small head of cabbage (about 2 pounds). White cabbage gives a great texture, but Napa or purple cabbage work too. You can add kale for more nutrients.
2. Dill Pickles: Chopped dill pickles add crunch, tang, and a bright flavor that elevates the slaw.
3. Green Onion: Thinly sliced green onions add color and a mild bite; substitute any onion you prefer.
4. Fresh Parsley: Flat-leaf or curly parsley both work. For a stronger herb note that matches the pickles, use fresh dill instead.
5. Apple Cider Vinegar: Its sweet-tart flavor pairs well with the BBQ ribs and echoes the vinegar used in the sauce.
6. Avocado Oil Mayonnaise: Use a refined-sugar–free avocado oil mayo to keep the slaw paleo-friendly. You can use a store-bought brand or make your own mayo.
7. Honey: Optional—one or two tablespoons lightly sweeten the slaw. Omit for a Whole30-compliant version.

5 from 2 votes

Easy Oven Baked BBQ Ribs and Dill Pickle Slaw – Paleo, Gluten-Free

These oven-baked BBQ ribs are super easy to make, fall-off-the-bone tender and glazed with a sweet, sticky paleo homemade BBQ sauce.

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 3 hours

Servings: 4 servings

Ingredients

For the Oven Baked BBQ Ribs:

• 2 racks St. Louis style side ribs or baby back ribs
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon granulated onion
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon freshly-cracked black pepper
• 1 serving homemade Paleo BBQ Sauce (see below)

For the Paleo BBQ Sauce:

• ¼ cup honey
• ½ teaspoon smoked paprika
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon granulated onion
• ½ teaspoon kosher salt
• ¼ teaspoon freshly-cracked black pepper
• ½ cup sugar-free ketchup
• ¼ cup apple cider vinegar, plus more to taste

For the Dill Pickle Slaw:

• 1/3 cup avocado oil mayonnaise
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey (optional)
• ¼ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly-cracked black pepper
• 1 small head of cabbage (about 2 pounds), thinly shredded
• 4 green onions, thinly sliced
• ¼ cup finely chopped fresh parsley
• ¼ cup roughly chopped dill pickles

Instructions

For the Oven Baked BBQ Ribs:

• Preheat the oven to 325°F (163°C).
• In a bowl, combine smoked paprika, garlic powder, granulated onion, paprika, salt, and pepper.
• Pat the ribs dry and trim excess fat. Remove the membrane by loosening an edge with a paring knife, grabbing it with a paper towel, and peeling it away.
• Generously season both sides with the spice rub and massage to coat. Place ribs bone-side down on a roasting pan with a wire rack. Cover with parchment and seal tightly with foil. Roast until the meat is fork-tender and begins to pull back from the bones, about 1½ to 2 hours or longer for thicker racks.
• Remove the foil and parchment and raise the oven to 375°F (190°C). Brush both sides with the BBQ sauce and return to the oven, bone-side down, until the sauce slightly caramelizes, about 30 minutes. If ribs are still firm, cover and continue cooking, checking every 30 minutes.
• Brush with another layer of sauce before serving with Dill Pickle Slaw.

For the Paleo BBQ Sauce:

• In a small saucepan over low heat, combine honey, smoked paprika, paprika, garlic powder, granulated onion, salt, and pepper. Cook, whisking, until the honey bubbles and reduces by about ¼, about 3 minutes.
• Add the ketchup and apple cider vinegar, whisk to combine, and simmer over low heat until the sauce reduces by another ¼, about 5 minutes. Adjust seasoning with salt, pepper, or more vinegar. Let cool completely. Refrigerate up to 5 days.

For the Dill Pickle Slaw:

• In a large bowl, whisk together mayonnaise, apple cider vinegar, honey (if using), salt, and pepper.
• Add shredded cabbage, green onion, parsley, and chopped pickles. Toss to coat, cover, and refrigerate for at least 1 hour to meld flavors. Taste and adjust seasoning. The slaw keeps well for 4–5 days.

Video

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