Artificial Food Coloring Free Paleo BBQ Baby Back Ribs
Fall-off-the-bone baby back ribs sound like a weekend project, but this method makes them surprisingly approachable — and the results are absolutely worth it. The slow oven braise locks in moisture and breaks down the collagen until the meat practically slides off the bone, while a final blast of high heat caramelizes the sauce into something deeply smoky and sticky. What makes this version especially satisfying is that every single component is made from scratch, so there's no guessing about what's actually in your food. Bottled BBQ sauces are notorious for sneaking in artificial dyes and synthetic additives, but here the sauce comes together from tomato paste, honey, apple cider vinegar, coconut aminos, and spices — nothing more. The dry rub layers smoked paprika, cumin, coconut sugar, and a touch of cayenne for a crust that's bold and complex before the sauce even enters the picture. Whether you're cooking for a crowd or just treating yourself to a proper rack of ribs, this recipe delivers the full cookout experience without any of the ingredient anxiety.
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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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