Beef Free Paleo BBQ Baby Back Ribs

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

4.8

(12)

Smoky, sticky, and fall-off-the-bone tender, these pork baby back ribs are the kind of BBQ that makes everyone crowd around the cutting board. The dry rub layers coconut sugar, smoked paprika, cumin, and a hit of cayenne for a crust that caramelizes beautifully in the oven — no grill required. Pulling the membrane off the back of each rack before rubbing is the small step that makes a huge difference, letting all those spices sink deep into the meat as it slow-bakes at 300°F. The homemade BBQ sauce comes together on the stovetop with tomato paste, honey, apple cider vinegar, and coconut aminos, giving you that tangy-sweet glaze without any of the refined sugars or additives hiding in most store-bought bottles. A final blast at high heat caramelizes the sauce into glossy, slightly charred perfection. Every ingredient here is whole-food and grain-free, so this is genuinely satisfying BBQ that fits a paleo lifestyle without any compromise on flavor or texture. Slice them up, pile them high, and keep that extra sauce close.

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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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