gluten free paleo pork sugar free whole30 

Coffee & Peach Rubbed Spare Ribs


I wanted to make something special for my husband’s birthday. Being on Whole30 at the moment, I needed a delicious, meat n’ potatoes man meal, that I could eat. These ribs were spectacular. I was worried the lack of honey or brown sugar would leave them lacking that bbq-ish flavor. Nope, the super ripe peach was sweet enough. Complex, deep flavors, crispy skin, tender meat. Now, go make them!

Serves 3-4

Coffee & Peach Rubbed Spare Ribs

5 minPrep Time

3 hr, 30 Cook Time

3 hr, 35 Total Time

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  • 4lb spare rib rack
  • 3 tbsp medium roast coffee grounds
  • 1 large peach, ripe, mashed
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp sea salt (more to taste)
  • 2 tbsp black pepper


  • Mix coffee, mashed peach, garlic, ginger, salt & pepper in a small bowl, use your hands to mash and mix, getting the juice out of the peach.
  • Place ribs on a large sheet pan or parchment paper.
  • Slather mix on to ribs and spread and pat down. Do this on both sides, use all of the mix.
  • Wrap up the ribs and refrigerate overnight.
  • When ready to cook, preheat oven to 300F
  • Use roasting rack or cooling rack to cook ribs on so the air circulates all around them.
  • Use a sheet pan underneath as a drip pan.
  • Heat BBQ to 500F. Sear ribs, 2-3 minutes on each side.
  • Place on roasting rack in oven & cook at 300F for 3-3 ½ hours.
  • Remove from oven, place on large cutting board and use large chef’s knife or cleaver to cut ribs apart.
  • Careful when lifting the whole rack, if you pick up the by the bones the meat will fall off!


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