Gluten-Free Oven-Baked Baby Back Ribs with Slaw

Why You’ll Love This Recipe

• Slow-baked ribs turn out tender and juicy with minimal effort.
• Smoky, tangy, fully gluten-free barbecue sauce you can trust and tweak.
• Fresh, crunchy slaw and sweet corn balance the rich ribs perfectly.
• All oven-friendly—no grill required and easy to make year-round.

Grocery List

• Produce: Green cabbage, carrots, green onions, corn on the cob, optional parsley for garnish
• Dairy: Unsalted butter (optional, for corn)
• Pantry: Baby back pork ribs, gluten-free ketchup, apple cider vinegar, brown sugar, molasses, gluten-free Worcestershire, gluten-free Dijon mustard (or gluten-free tamari), gluten-free mayonnaise, honey or maple syrup, smoked paprika, chili powder, garlic powder, onion powder, ground mustard, ground cumin, celery seed, kosher salt, black pepper, apple juice (or water), aluminum foil

Full Ingredients

Ribs

• 2 racks baby back pork ribs (2.5–3 lb/1.1–1.4 kg each)
• 1/2 cup apple juice or water (divided, for foil packets)

Smoky Dry Rub

• 2 tbsp smoked paprika
• 2 tsp kosher salt
• 2 tsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground mustard
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional, for heat)

Tangy Gluten-Free Barbecue Sauce

• 1 cup gluten-free ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp molasses
• 1 tbsp gluten-free Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1–2 tsp gluten-free Dijon mustard or gluten-free tamari (optional, for savory depth)
• Pinch chili powder

Crunchy Slaw

• 6 cups shredded green cabbage (about 1 lb/450 g)
• 2 medium carrots, shredded
• 4 green onions, thinly sliced
• 1/2 cup gluten-free mayonnaise
• 2 tbsp apple cider vinegar
• 2 tsp honey or maple syrup
• 1 tsp gluten-free Dijon mustard
• 1/4 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Corn on the Cob

• 6 ears corn, husked
• 3 tbsp unsalted butter (optional)
• Kosher salt, to taste

Step-by-Step Instructions

Step 1: Prep the ribs and rub

Preheat your oven to 275°F (135°C). Line a rimmed sheet pan with foil for easy cleanup. Pat the ribs dry with paper towels. Flip each rack so the bone side is up and slide a butter knife under the thin silvery membrane; grip with a paper towel and pull to remove. In a small bowl, mix the rub ingredients until evenly combined. Coat both sides of the ribs generously with the rub, pressing so it adheres.

Step 2: Wrap and bake low-and-slow

Place each rack, meat side up, on a large sheet of foil. Pour 1/4 cup apple juice (or water) into each packet, then seal tightly to trap steam. Set the packets on the prepared sheet pan and bake for 2 hours 45 minutes, until the ribs are very tender but not falling apart.

Step 3: Simmer the gluten-free barbecue sauce

While the ribs bake, whisk together the ketchup, apple cider vinegar, brown sugar, molasses, gluten-free Worcestershire, smoked paprika, garlic powder, black pepper, Dijon or tamari (if using), and a pinch of chili powder in a small saucepan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat; the sauce will thicken more as it cools.

Step 4: Make the crunchy slaw

In a large bowl, whisk the mayonnaise, apple cider vinegar, honey or maple, Dijon, celery seed, salt, and pepper. Add the shredded cabbage, carrots, and green onions. Toss to coat thoroughly. Cover and refrigerate for at least 30 minutes to crisp and meld flavors.

Step 5: Cook the corn

Bring a large pot of salted water to a boil. Add the corn and cook for 4–6 minutes until tender-crisp. Drain well. If using butter, toss the hot corn with butter and a pinch of salt. Keep warm.

Step 6: Lacquer the ribs

Increase the oven to 450°F (230°C). Carefully open the foil packets and drain any juices. Transfer ribs to the sheet pan, meat side up. Brush a generous layer of the barbecue sauce over the racks. Roast for 10–12 minutes until the sauce is set and shiny. For extra caramelization, switch to broil for the final 2–3 minutes, watching closely to prevent burning.

Step 7: Rest, slice, and serve

Let the ribs rest for 10 minutes. Slice between the bones. Serve with extra barbecue sauce, a mound of crunchy slaw, and hot corn on the cob. Garnish with chopped parsley or green onion if you like.

Pro Tips

• Remove the membrane fully for the most tender, bite-through ribs.
• Foil plus a splash of apple juice creates gentle steam that tenderizes without drying the meat.
• Warm sauce clings better: gently reheat before lacquering if it has cooled.
• To keep this 100% gluten-free, choose certified gluten-free ketchup, mayonnaise, Dijon, tamari, and Worcestershire, and check spice labels.
• For neat slices, use a sharp chef’s knife and cut from the bone side where you can see the joints.

Variations

• Spicy Chipotle: Add 1 tsp chipotle chili powder to the rub and 1 tsp to the sauce for a smoky kick.
• Tamari-Ginger: Add 1 tsp finely grated fresh ginger and 2 tsp gluten-free tamari to the sauce for savory depth.
• Coffee Rubbed: Replace 1/2 tsp of the smoked paprika with 1/2 tsp finely ground espresso for a subtle roasted note.

Storage & Make-Ahead

Barbecue sauce can be made up to 1 week in advance and refrigerated. Slaw is best within 24 hours but will keep, covered, for up to 2 days (it softens as it sits). Cooked ribs keep refrigerated for 3–4 days; reheat covered at 300°F (150°C) with a splash of water or apple juice until warmed through, then brush with fresh sauce and broil briefly. Cooked corn is best fresh but can be refrigerated up to 2 days and reheated in simmering water for 1–2 minutes.

Nutrition (per serving)

Approximate values for one serving (6 oz cooked rib meat, 2 tbsp sauce, 1 cup slaw, 1 ear corn; without optional butter): 900 calories; 46 g protein; 42 g carbohydrates; 55 g fat; 8 g fiber; 1,420 mg sodium. Values will vary based on exact ingredients and portion sizes.