Oven Baked Ribs with Potatoes and Green Beans is a CRAZY delicious dinner recipe that takes 10 minutes to make then cooks itself while you relax. It will be a guaranteed hit at the table!
| gluten-free + paleo + refined sugar-free |
- 1 rack of pork back ribs
- 1 teaspoon each: paprika, chili powder, onion powder, and coconut sugar (can sub brown sugar)
- 1/2 teaspoon each: cumin, black pepper, and sea salt
- A pinch of cayenne and cinnamon
- 1 1/2 lbs. mini potatoes, cut in half
- 1 lb. green beans, trimmed
- 1 teaspoon oil
- 1 teaspoon salt, divided
- 1 tablespoon honey
- Turn your oven to 300 degrees. Line a baking sheet with parchment paper and place the ribs on top.
- In a small bowl, mix the paprika, chili powder, onion powder, coconut sugar, cumin, black pepper, sea salt, cayenne, and cinnamon. Sprinkle the spices over both sides of the ribs then cover the baking sheet with aluminum foil and put it in your oven.
- While the ribs are baking, cut the potatoes in half, trim the strings off the green beans and drizzle both with the oil. (keep the potatoes and beans separate.) After 1 hour and 20 minutes, remove the ribs from the oven, add the potatoes to the baking sheet, and sprinkle 3/4 teaspoon of salt over them. Put the foil back on the tray and put the tray in the oven.
- After 30 minutes, remove the tray from the oven. If the potatoes are soft, add the beans and sprinkle them with 1/4 teaspoon of salt. (If they’re not, cook them for a few more minutes.)
- Turn your oven to broil and baste the honey on the ribs. Broil the ribs for 7-10 minutes, or until they are well browned.
Before adding the spices to the ribs, make sure that the membrane has been removed from the backside. If the thin skin is still on the ribs, use a paring knife to lift off a little then pull the rest off. It’s a little slippery but it should come off in one piece.
If your oven broils at higher than 500 degrees, keep a very close eye on the ribs so they don’t burn.