BBQ Beef Ribs

These beef ribs are deeply seasoned with smoky paprika, garlic, cumin, and a touch of paleo-friendly sweetness, then roasted until dark and glossy. The result is a bold, sticky, barbecue-style rack with crisp edges, juicy meat, and a robust, peppery crust.

Nutrition · per serving

980kcal

67gProtein

11gCarbs

73gFat

2gFiber

2 servings

Ingredients

13 items

Beef ribs and binder

beef short ribs, English-cut1.2 kg

yellow mustard20 g

Dry rub

smoked paprika12 g

garlic powder8 g

ground cumin5 g

cayenne pepper1 g

fine sea salt10 g

ground black pepper6 g

coconut sugar12 g

BBQ glaze

apple cider vinegar30 ml

tomato paste20 g

coconut aminos15 ml

water30 ml

Tips

•Traditional smoked beef ribs usually require several hours; this 60-minute version prioritizes strong bark, bold seasoning, and a satisfying roast over true pit-smoked tenderness.
•For deeper smoke flavour without leaving paleo guidelines, add 1-2 g ground chipotle or a pinch of smoked sea salt to the rub.
•If your ribs are especially thick, cook until the thickest part reaches at least 90°C for more collagen breakdown; total time may need to increase beyond 60 minutes.
•Serve with grilled vegetables, slaw without sugar, or roasted sweet potatoes if your paleo approach includes them.

Steps

1
Preheat the oven to 160°C fan. Pat the beef short ribs very dry with paper towel; dry surface browns better and helps the rub adhere. Trim only hard surface fat or loose flaps, leaving the main fat cap intact for moisture.
1.2 kg beef short ribs, English-cut
2
Mix the dry rub thoroughly so the spices are evenly distributed and there are no clumps of coconut sugar.
12 g smoked paprika8 g garlic powder5 g ground cumin1 g cayenne pepper10 g fine sea salt6 g ground black pepper12 g coconut sugar
3
Rub the ribs all over with the yellow mustard in a thin film, then coat evenly with the dry rub, pressing it onto all sides. Set the ribs on a rack over a tray and let them stand for 10 minutes so the seasoning hydrates and adheres.
1.2 kg beef short ribs, English-cut20 g yellow mustard12 g smoked paprika8 g garlic powder5 g ground cumin1 g cayenne pepper10 g fine sea salt6 g ground black pepper12 g coconut sugar
4
Roast the ribs on the rack for 35 minutes. For best colour in a short cook, place the tray in the upper-middle part of the oven. The rub should darken, and some fat should begin to render, but the meat will not yet be tender like traditional low-and-slow ribs.
1.2 kg beef short ribs, English-cut
5
While the ribs roast, whisk together the glaze. The tomato paste should dissolve fully so it brushes on smoothly.
30 ml apple cider vinegar20 g tomato paste15 ml coconut aminos30 ml water
6
Brush the ribs lightly with the glaze and return them to the oven for 10 minutes more, until the surface looks lacquered and the edges are sizzling. If you have a grill or broiler, finish for 2-3 minutes over high heat to mimic a smoked, charred bark; watch closely to prevent the sugars from burning.
1.2 kg beef short ribs, English-cut30 ml apple cider vinegar20 g tomato paste15 ml coconut aminos30 ml water
7
Rest the ribs for 5 minutes before slicing between the bones. Serve hot with any glaze left on the tray spooned over the top.
1.2 kg beef short ribs, English-cut

Origin & History

American BBQ beef ribs come from the broader tradition of regional barbecue, especially in Texas and the central South, where beef is cooked low and slow over wood smoke. Classic versions are seasoned simply but boldly, allowing smoke, fat, and spice to create a dark bark and rich flavour.

american bbq beef ribs paleo oven-roasted advanced

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Steps

Preheat the oven to 160°C fan. Pat the beef short ribs very dry with paper towel; dry surface browns better and helps the rub adhere. Trim only hard surface fat or loose flaps, leaving the main fat cap intact for moisture.

1.2 kg beef short ribs, English-cut

Mix the dry rub thoroughly so the spices are evenly distributed and there are no clumps of coconut sugar.

12 g smoked paprika8 g garlic powder5 g ground cumin1 g cayenne pepper10 g fine sea salt6 g ground black pepper12 g coconut sugar

Rub the ribs all over with the yellow mustard in a thin film, then coat evenly with the dry rub, pressing it onto all sides. Set the ribs on a rack over a tray and let them stand for 10 minutes so the seasoning hydrates and adheres.

1.2 kg beef short ribs, English-cut20 g yellow mustard12 g smoked paprika8 g garlic powder5 g ground cumin1 g cayenne pepper10 g fine sea salt6 g ground black pepper12 g coconut sugar

Roast the ribs on the rack for 35 minutes. For best colour in a short cook, place the tray in the upper-middle part of the oven. The rub should darken, and some fat should begin to render, but the meat will not yet be tender like traditional low-and-slow ribs.

1.2 kg beef short ribs, English-cut

While the ribs roast, whisk together the glaze. The tomato paste should dissolve fully so it brushes on smoothly.

30 ml apple cider vinegar20 g tomato paste15 ml coconut aminos30 ml water

Brush the ribs lightly with the glaze and return them to the oven for 10 minutes more, until the surface looks lacquered and the edges are sizzling. If you have a grill or broiler, finish for 2-3 minutes over high heat to mimic a smoked, charred bark; watch closely to prevent the sugars from burning.

1.2 kg beef short ribs, English-cut30 ml apple cider vinegar20 g tomato paste15 ml coconut aminos30 ml water

Rest the ribs for 5 minutes before slicing between the bones. Serve hot with any glaze left on the tray spooned over the top.

1.2 kg beef short ribs, English-cut