Artificial Flavors Free Paleo BBQ Baby Back Ribs
Sticky, smoky, fall-off-the-bone ribs are one of those dishes that feel like a serious undertaking — but this method makes them genuinely approachable, and the results are absolutely worth it. Bottled BBQ sauces are notorious for hiding synthetic flavor additives, so making your own from scratch here is the real move. The homemade sauce comes together with tomato paste, honey, apple cider vinegar, and coconut aminos, giving you that deep, tangy-sweet flavor without anything artificial sneaking in. The dry rub is built entirely from whole spices — smoked paprika, cumin, garlic powder, and a kick of cayenne — so every layer of flavor is clean and intentional. Low-and-slow baking in a sealed foil packet breaks down the collagen and makes the meat pull back from the bone before a final blast at high heat caramelizes the sauce into something truly spectacular. Coconut aminos do a lot of heavy lifting in the sauce, adding that savory depth you'd expect from a classic BBQ without any of the questionable additives found in conventional condiments. These ribs are the kind of thing you'll want to make for a crowd, but honestly, no judgment if you keep them all to yourself.
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Learn more →Ingredients
4 servings
For the ribs
- 2 racks baby back ribs (about 4–5 lb total)
For the dry rub
- 2 tbsp avocado oil
- 2 tbsp coconut sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp fine sea salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
For the BBQ sauce
- 1 can (6 oz) tomato paste
- ¼ cup honey
- 3 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp fine sea salt
- ¼ cup water
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with two layers of aluminum foil, leaving enough overhang on all sides to wrap the ribs completely.
- 2
Flip each rack of ribs bone-side up. Slide a butter knife under the thin membrane at one end of the rack, grip it with a paper towel, and pull it off in one piece. Removing the membrane allows the rub to penetrate and the ribs to become tender.
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