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+ servings
rack of baby back ribs with red cabbage salad
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5 from 1 vote


PALEO BABY BACK RIBS WITH BALSAMIC GLAZE made with AIP approved Coconut Sugar and Balsamic Vinegar. A healthy Italian twist for slow oven-roasted pork ribs. Glazed to perfection and falling off the bone!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: Baby Back Ribs, Balsamic Glaze, Eggplant Meatballs, Meat, Oven Baby Back Ribs, Pork
Diet: AIP, Dairy-free, Gluten-free, Grain-free, Keto, Low-carb, PALEO
Servings: 3 people
Calories: 320kcal


  • Oven


  • 2 ½ lbs Pork Ribs Rack of 12 Baby Back Ribs
  • ½ tbsp Paprika
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • ½ tsp Mustard Powder
  • 1 tsp Black Pepper
  • 1 tsp Himalayan Salt
  • 4 tbsp Balsamic Glaze See Recipe for details
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Thyme Fresh leaves only, garnish


  • 1 cup Balsamic Vinegar
  • ¼ cup Coconut Sugar


  • Preheat oven to 300 F. Line a sheet pan with enough aluminum foil to wrap around the rack of baby back ribs. On top of it lay a sheet of parchment paper of equal size. (Watch the video for visual details)
  • Combine the paprika, onion powder, garlic powder, mustard powder, black pepper, and salt in a bowl, mixing well with a fork
  • Pat dry the rack of baby back ribs. Coat every side with the dry rub, distributing it evenly and thoroughly
  • Wrap the foil/parchment paper around the rack and seal it in well
  • Roast the ribs on the middle rack for 2 ½ hours
  • Remove the ribs from the oven and unwrap them carefully
  • Combine 4 tbsp of warm balsamic glaze with 2 tbsp of extra virgin olive oil and with a brush coat every side of the rack generously
  • Return to the middle rack in the oven uncovered and roast for an additional 25-30 minutes
  • Remove from the oven and sprinkle with fresh thyme leaves. Carve, serve, and dig in!


  • In a small saucepan over medium heat, add 1 cup balsamic vinegar and ¼ cup coconut sugar. Once it begins to bubble, reduce the heat to low and let it simmer until reduced by half, about 15-20 minutes. Keep an eye on it, so it won't burn or over-reduce
  • Remove from the heat and set aside to cool


If there is any skin on the back of the rack, remove it with a pointy knife, separating it from the ribs with an upward movement. My rack was skin-free, but you never know.


Serving: 4ribs | Calories: 320kcal | Carbohydrates: 10g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 480mg | Potassium: 390mg | Fiber: 1g | Sugar: 8g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg