Slow Cooked Memphis Baby Back Ribs (Paleo Style)
When it comes to perfecting pork ribs, there’s one golden rule: go low and slow. Whether you’re a long-time rib enthusiast or a first-timer tackling your first rack, mastering the art of slow-cooked ribs can be one of the most rewarding culinary experiences. This recipe for Memphis-style baby back ribs pays homage to Southern barbecue traditions while keeping everything Paleo-friendly and grain-free.
It all starts with patience—something not all of us have in abundance. Like many, I’ve often been tempted to crank up the heat for quicker results, but trust me: slow roasting transforms pork ribs into tender, fall-off-the-bone perfection. This time, I committed to the process. I marinated the ribs overnight and roasted them for over five hours at 120°C. The result? Smoky, sticky ribs with just the right balance of spice, sweetness, and savoury depth. These are the kind of ribs that leave your fingers sticky and your plate empty.
Slow Cooked Memphis Style Baby Back Ribs
Equipment
- Shallow roasting dish
- Aluminium foil
Ingredients
- 1 kg Baby Back Pork Ribs
- 4 tbsp tomato puree
- 1 tbsp chipotle chilli paste
- 4 tbsp maple syrup
- 2 cloves garlic crushed
- 6 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp Chinese five spice
Instructions
- Marinate the Ribs: Mix together all of the marinade ingredients in a bowl, then add the ribs. Coat them well all over, then leave to marinate overnight in the fridge.
- Preheat the Oven: The next day, preheat the oven to 120C / 250F / Gas Mark ½. Remove the ribs from the fridge and transfer to a shallow roasting dish.
- Add Water and Roast: Add around 200ml water to the dish, taking care not to pour it onto the ribs. The liquid should reach around halfway up the ribs. Cover with foil, then leave to roast in the oven for 5 ½ hours. Come back to check and turn them a few times during this process.
- Finish the Ribs: When they are done, remove from the oven then immediately turn the heat to full (240C). When fully heated, sprinkle the ribs with a generous amount of sea salt and return to the oven, uncovered, for a final 10 minutes. Leave to cool for 5 minutes before serving.
Why Choose Baby Back Ribs?
Baby back ribs come from the upper portion of the rib cage, near the spine, and they tend to be leaner and more tender than spare ribs. They also cook more evenly, making them ideal for a long, slow roast. When paired with a flavourful dry rub or marinade, they absorb seasoning beautifully and stay juicy during the cooking process.
For this Memphis-inspired version, we’re skipping store-bought sauces loaded with sugar and preservatives. Instead, we’re embracing real ingredients—think tomato paste, apple cider vinegar, garlic, spices, and a touch of natural sweetness from honey or maple syrup if you like a hint of caramelised finish.
Setting the Flavour Profile: Memphis-Style Ribs
What makes ribs “Memphis-style”? While there are many regional BBQ styles across the US, Memphis is famous for its dry rubs, tangy sauces, and smoky finish. These ribs draw inspiration from that legacy, but with a Paleo twist. We ditch the refined sugar and processed ingredients in favour of a marinade made with natural flavours that deliver the same depth and complexity without the nasties.
The glaze in this recipe includes a smoky, mildly spicy blend with hints of paprika, garlic, and ground cumin. You’ll also notice that there’s no soy sauce—because this is Paleo, we’ve swapped it out for coconut aminos, a fantastic alternative that offers the same salty-sweet umami flavour while keeping things soy-free and gluten-free.
Marinating Matters
Don’t skip the marinating step. Giving your ribs a solid 8–12 hours in the fridge lets the flavours penetrate deep into the meat. You’ll be rewarded with ribs that are not just seasoned on the outside but infused with flavour all the way through. Simply mix your marinade the night before, rub it generously over the ribs, and let the fridge do the rest while you sleep.
If you’re short on time, even an hour will help—but for the ultimate Memphis flavour, overnight is worth it.
The Low and Slow Cooking Method
Patience is the key to rib perfection. Cooking low and slow at 120°C allows the connective tissue in the pork to gradually break down, creating that ultra-tender, almost buttery texture. After five and a half hours in the oven, you won’t need a knife—just a plate, a good appetite, and a few napkins.
Make sure your ribs are placed on a wire rack inside a baking tray or roasting dish. This keeps them elevated, so the heat can circulate and the fat can drip away. Covering them with foil for the first few hours helps to lock in moisture, and removing the foil for the final hour allows the glaze to caramelise and develop a gorgeous crust.
Serving Suggestions
These Memphis-style ribs are hearty enough to be the star of the meal, but they also shine when paired with the right side dishes. Here are a few Paleo-friendly options to complete the plate:
- Grilled sweet potato wedges with paprika and garlic
- Coleslaw made with a light, tangy apple cider dressing
- Roasted cauliflower with lemon and parsley
- A fresh cucumber and tomato salad with olive oil and herbs
If you’re entertaining, consider serving these ribs with a platter of finger-friendly sides and let your guests dig in. They’re ideal for BBQs, picnics, and casual get-togethers where flavour and fun are top priorities.
Storing and Reheating Leftovers
While these ribs are best enjoyed fresh from the oven, leftovers can be just as delicious. Here’s how to store and reheat them:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Defrost in the fridge overnight before reheating.
- To reheat: Wrap in foil and warm in a 160°C oven for about 15–20 minutes until heated through.
You can also shred leftover meat and use it in lettuce wraps, stir-fries, or tossed through a Paleo-friendly salad for a flavourful protein boost.
Tips for the Perfect Rib Texture
Here are a few expert tips to help ensure your ribs come out just right every time:
- Remove the membrane: This tough layer on the underside of the ribs can get chewy. Use a knife to loosen it, then peel it off before marinating.
- Don't rush the cook: Low heat is essential for breaking down the collagen that gives ribs their tender texture.
- Rest before serving: Let the ribs rest for 5–10 minutes after removing from the oven. This helps the juices settle and makes for cleaner slicing.
- Use a meat thermometer: For perfect doneness, internal temp should reach at least 85°C (though longer cooking is fine for tenderness).
Why This Recipe Is Perfect for Paleo
This slow-cooked ribs recipe fits seamlessly into a Paleo diet. It’s completely grain-free, dairy-free, and free from refined sugar or artificial additives. By using whole, natural ingredients, you get all the flavour of traditional barbecue ribs without the unwanted extras.
Plus, thanks to the generous use of garlic, spices, and healthy fats, you’re giving your body nutrients that support overall wellness without sacrificing flavour. It’s exactly the kind of indulgent, satisfying meal that makes sticking to Paleo feel easy—and delicious.
Final Thoughts
There’s something deeply satisfying about pulling a tray of slow-cooked ribs from the oven and seeing that glossy, caramelised crust and tender meat beneath. This Memphis-style recipe brings together everything that makes Paleo cooking worthwhile: real ingredients, full flavour, and the kind of dish you’ll want to make again and again.
If you’re ready to take your ribs to the next level, try this recipe, commit to the low and slow method, and let your taste buds be the judge. You might just find yourself making a double batch next time.
