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Summer Holidays are here so break out the ribs and let’s get grilling! My family loves ribs and I came up with a new dry rub to try for Memorial Day. I got rave reviews on the new recipe. It has just the right amount of salt and spices.

The rub can be made a few days ahead and I think it is best to rub the ribs with the mixture and let it marinate for a few hours before cooking. The flavors really get enhanced and makes for delicious ribs!

Most rub recipes call for sugar or brown sugar. I used Coconut Palm sugar for a healthier, and lower glycemic index option. The coconut palm sugar adds sweetness and helps to caramelize the rub into the ribs. It was a great substitute! You could omit the coconut palm sugar and the ribs would be a little spicier!

Ingredients for Dry Rub:

1/2 cup coconut palm sugar

2 tbsp paprika

1 tbsp kosher salt

1 tbsp black pepper

1 tbsp thyme

1 tbsp garlic powder

1 tbsp onion powder

1/2 tsp celery salt

1 tsp dried mustard

1/4 tsp cinnamon

5-6 lbs. Pork Baby Back Ribs (about 2 racks)


Mix together all spice ingredients together in a small bowl. Rub the mixture all over the ribs, front and back and wrap tightly in foil and let sit in the refrigerator for 2-3 hours to marinate.

Preheat oven to 300 degrees. Place foil wrapped ribs directly on oven shelf and cook for 2-2 1/2  hours. Ribs should be very tender and meat should almost be falling off the bone. It’s as easy as that!!

Optional: Preheat a gas grill ver medium heat. Once the ribs have been cooked in the oven, place them on the hot grill and cook for 10-15 minutes, flipping occasionally, until brown and crispy.

Enjoy with a Green Salad or Tomato Mozzarella Basil Salad for Keto!