When you want BBQ but aren’t eating sugar it can be hard… when you aren’t eating nightshades… almost impossible. I get pretty creative, and these amazing Coffee Rubbed Ribs are the result! Delicious and tender, these are made in the oven with a fantastic wet rub made of ripe peaches and coffee grounds!
Why This Recipe Works
As most of you know, I am a queen of substitutions- finding ways to eat delicious food and not feel restricted is a big part of what I do. But some things are just hard to replace… This is where my Coffee Rubbed Ribs enter the picture. I offer you a way to make ribs that is night-shade free, sugar-free, whole30, and keto friendly. The peach juice adds a delectable sweet juiciness while the coffee gives you an earthy full flavor and fantastic texture. These seasonally-inspired ribs come out perfectly tender and depending on the vibe, pair well with my crispy roasted carrots, AIP mashed ‘potatoes’, or a delicious shaved brussel sprout salad . Easy to make and oh so good- these bad boys are made in the oven but can also be prepared on the grill or in the instant pot- check out the recipe notes for specifics on this.
Grab Your Ingredients For Sugar-Free Coffee Rubbed Ribs
- Peach: This rub is more of a paste! To skip the sugar we’re using a very ripe peach (you can use canned peach or pineapple if they’re not in season).
- Coffee Grounds: It might sound unusual but the coffee give rubs a great earthy flavor and create a wonderful dark brown color on the exterior of your ribs.
- Ribs: I usually get my pork ribs spare from Butcher Box.
Step-By- Step Easy Oven Ribs
- Start by making your rub: Mix and mash the peach, coffee, garlic, ginger, salt, black pepper and coconut oil in a bowl until well combined. Use your hands to mash and mix, getting the juice out of the peach.
- Cut ribs into 6-in racks and place on a large sheet pan or parchment paper.
- Slather peach mix onto ribs and spread and pat down. Do this on both sides, use all of the rub, then wrap up the ribs with plastic wrap or foil and refrigerate overnight.
- When ready to cook; heat your broiler to 500F.
- Use a roasting rack or cooling rack over the sheet pan to cook ribs on so the air circulates all around them. Sear the ribs under the broiler for 2-3 minutes on each side.
- Then, lower the heat to 300F and place the ribs on the middle rack. Cook here for 3 to 3 1/2 hours.
- Remove from oven, place on large cutting board, and use large chef’s knife or cleaver to cut ribs apart and enjoy!
Frequently Asked Questions
Ripe mango, pineapple or canned peaches will work. You need a ripe fruit that’s sweet and juicy! This replaces the sugar in the recipe.
I like medium roast coffee grounds. You can use espresso for a deeper flavor. If you’re sensitive for caffeine you can also use decaf.
They are very tender, but not fall off the bone. The proper way to cook ribs is to that if you pick up the the bone, the meat stays on. But the are very tender. If you wrap them up in foil while slow cooking they will turn out fall off the bone.
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Coffee Rubbed Ribs (Whole30, Paleo, Keto)
- Prep Time: 15 minutes
- Cook Time: 3.5 hours
- Total Time: 215
- Yield: 4 1x
- Category: Entree
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and tender coffee-rubbed ribs made in the oven with a healthy, sugar-free rub!
Ingredients
- 4lb spare rib rack
- 3 tablespoons medium roast coffee grounds
- 1 large peach, ripe, mashed
- 1 tablespoon minced garlic
- 1 tablespoon fresh minced ginger
- 1 tablespoon apple cider vinegar (optional)
- 1 tablespoon sea salt
- 2 tablespoons ground black pepper
- 2 tablespoons coconut oil or avocado oil
Instructions
- Mix coffee, mashed peach, garlic, ginger, vinegar (if using it), salt, pepper, and oil in a small bowl, use your hands to mash and mix, getting the juice out of the peach.
- Cut ribs into 6-inch racks. Place ribs on a large sheet pan or parchment paper.
- Slather peach mix onto ribs and spread and pat down. Do this on both sides, use all of the rub, then wrap up the ribs with plastic wrap or foil and refrigerate overnight.
- When ready to cook, heat the broiler to 500F.
- Use a roasting rack or cooling rack over the sheet pan to cook ribs on so the air circulates all around them. Sear ribs under the broiler for 3 minutes on each side.
- Lower the heat to 300F and place ribs on the middle rack. Cook for 3 to 3 1/2 hours.
- Remove from oven, place on large cutting board, and use large chef’s knife or cleaver to cut ribs apart.
- INSTANT POT INSTRUCTIONS IN NOTES BELOW.
Recipe Notes:
** Instant Pot Cooking Instructions**
- After you marinate the ribs, remove them from the marinade, saving any sauce, dripping and chunks of peach. Cut your ribs rack into 2-3 pieces.
- Add 1 cup broth with a splash of vinegar to your IP. Place the rack inside. Arrange your ribs in a tent on the rack. Cook on high for 30 min.
- Place on a rack over a sheet pan. Brush the remaining marinade and peaches on them. Place in the oven, right under the broiler, and broil for 3-4 minutes on each side.
**To Make On Grill: Sear on high then lower them temp and cook them on low for 2-3 hours. Grills are just outside ovens!
Nutrition
- Serving Size: 1/8 recipe
- Calories: 440
- Fat: 32g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
Roberta says
This seems a delicious recipe, but to be hinest I’d frankly find it not so fair define it ad “keto” as in the picture to pin: surely Paleo, Whole 30, Low Carb, Sugar Free, Healthy, whatever else tag you want on this side, but not keto, being the fruits involved not keto… anyway, for all the others who do not have to follow so strictly the carb load for therapeutical reasons it will level up a popular recipe with a wonderful touch of new flavors and aromas delecting mouth and nourishing body and joy to eat healthy 🙂
Cristina Curp, FNTP says
Hi Roberta, keto is not a food list, it’s a metabolic state. One peach in this entire recipe… the total carbs are 5g per serving, net are 4 g per serving, which will work for most people on a ketogenic diet.
Melany says
I didn’t have peach so I used cherries. It was tasty but still needs just a tiiiiny extra punch. I put a bit of cider vinegar and mustard powder in the sauce. Can’t wait to try it in summer with peach.
Cristina says
AWesome!
Leslie Aquart says
Made this tonight! So delicious! I didn’t have a peach, so used a plum instead, Used the immersion blender for everything (my daughter won’t eat fruit or chunky sauces!…and she’s 22! lol!). Thank you so much!!
Cristina says
Ohhh love the plum idea!!