Sticky sweet pork ribs garnished with sesame seeds

Sticky-Sweet Pork Ribs (on the Grill or in the Oven)

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You’re going to love these tender, juicy pork ribs with a sticky-sweet sauce. These ribs are all flavor!

I’ve included instructions for making pork ribs on the grill or in the oven. I highly suggest making them on the grill — but in case you don’t have one, you can make these Asian-inspired ribs anyway and they’ll still taste great!

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The best pork ribs on a gas grill

Now that we have our own home, I’m all in on grilling this summer. Something about hanging out outside on your own property makes cooking that much more enjoyable!

Ribs on a gas grill are so stinkin’ simple and doesn’t take much effort.

Essentially, we’ll cook the ribs low and slow for about an hour before and basting them with the sauce.

To prevent flare-ups from dripping fat and juices, I like to seal the ribs in an aluminum foil packet or put them in an aluminum pan. Cooking them while sealed for that first hour keeps them nice and juicy, too!

Follow this formula with any dry rub and basting sauce and you’ll always have perfect grilled pork ribs in your back pocket!

Perfect pork ribs in the oven

No grill? No problem. Using the same principles as above (cooking, covered, low and slow, then uncovering and basting), you’ll still get juicy, tender pork ribs by roasting them in the oven.

Still, there are a few notable differences between grilling and roasting in the oven.

Namely, the oven temperature is a little higher and you’ll cook the ribs a little longer. However, the basting period is a little shorter since you’ll be utilizing the broiler to caramelize the sauce and quicken up the proces.

Either way you make them, these ribs are amazing!

Closeup of grilled sticky-sweet gluten free pork ribs

Equipment for amazing ribs

Obviously, your equipment will vary between making these ribs in the oven or on the grill.

A couple pieces of equipment remain the same, though!

More mouthwatering meaty recipes

Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.

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Paleo pork ribs sliced into individual ribs

Sticky-Sweet Pork Ribs

  • Author: Chelsea Joy
  • Prep Time: 20 minutes
  • Cook Time: 85 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Grilled
  • Cuisine: American
  • Diet: Gluten Free

Description

The best pork ribs aren’t fall-off-the-bone — they’re tender, juicy, and basted to perfection! These paleo pork ribs are glazed with an Asian-inspired sauce, but you could sub in any BBQ sauce for a mouthwatering meal.


Scale

Ingredients

For the ribs:

  • 1 full rack pork back ribs
  • 2 tablespoons kosher salt
  • 1/2 cup coconut sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground black pepper

For the glaze:

  • 1/4 cup balsamic vinegar
  • 1/4 cup raw honey
  • 2 tablespoons coconut aminos
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon fresh cracked black pepper
  • 1 tablespoon sesame seeds, lightly toasted, for garnish
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions

Grill instructions:

  1. First, prep the ribs. Flip them meat side down and use a small sharp knife to remove the white membrane on the back side of the ribs.
  2. In a medium bowl, combine the salt, coconut sugar, smoked paprika, chili powder, and black pepper. Sprinkle about 1/4 cup of the dry rub seasoning onto the ribs and use your hands to rub it all over the meat, front and back.
  3. Preheat a grill to 300 degrees F. To cook the ribs over indirect heat, ignite only two burners (or half the grill) instead of all of them. 
  4. Place the ribs in a disposable aluminum tray OR place the ribs on a large sheet of aluminum foil and cover with another sheet of aluminum foil, crimping the sides to make a packet. Put the ribs on the grill. Cover grill and cook for an hour, maintaining the 300 degree F heat throughout. The ribs are done when an inserted meat thermometer reaches 145 degrees F.
  5. While the ribs are cooking, combine the balsamic vinegar, honey, coconut aminos, garlic cloves, ginger, and black pepper in a medium saucepan over medium heat. Cook for 5 minutes, whisking occasionally, until the sauce starts to thicken. Remove from heat.
  6. Once the ribs are cooked, use tongs to remove the ribs from the pan or foil packet and place directly onto the grates, bone side down, now using direct heat. Baste the meaty side of the ribs with sauce, then cover and cook the ribs for another 20 minutes, basting every 5 minutes.
  7. Carefully remove the ribs from the grill and place on a large cutting board. Allow the ribs to rest for at least 5 minutes before cutting into individual ribs. Sprinkle with sesame seeds and chopped parsley. Serve warm with any remaining sauce.

Oven instructions:

  1. First, prep the ribs. Flip them meat side down and use a small sharp knife to remove the white membrane on the back side of the ribs.
  2. In a medium bowl, combine the salt, coconut sugar, smoked paprika, chili powder, and black pepper. Sprinkle about 1/4 cup of the dry rub seasoning onto the ribs and use your hands to rub it all over the meat, front and back.
  3. Preheat the oven to 325 degrees F. Line a baking sheet with a large sheet of aluminum foil. Plece the ribs in the middle, then place another sheet of aluminum foil on top, crimping the edges of the two sheets together to create a sealed package. Roast in the oven for 2 hours.
  4. While the ribs are cooking, combine the balsamic vinegar, honey, coconut aminos, garlic cloves, ginger, and black pepper in a medium saucepan over medium heat. Cook for 5 minutes, whisking occasionally, until the sauce starts to thicken. Remove from heat.
  5. Remove the ribs from the oven and carefully peel back the top layer of aluminum foil. Brush with 1/4 cup of sauce. Set the oven to broil on high, then return the ribs to the upper level of the oven for 3-4 minutes.
  6. Let the ribs rest for at least 5 minutes before individually slicing each rib. Garnish with sesame seeds and chopped parsley before serving with remaining sauce.

Keywords: pork ribs, grilled, basted, paleo, gluten free

Chelsea

I'm Chelsea, the author behind Do You Even Paleo! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

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