Brazil Nut Free Paleo BBQ Baby Back Ribs
These slow-baked baby back ribs deliver the kind of fall-off-the-bone tenderness that makes people go quiet at the dinner table. A smoky, spiced dry rub built from smoked paprika, cumin, coconut sugar, and cayenne gives the meat serious depth before it ever hits the oven, while a from-scratch BBQ sauce made with tomato paste, honey, apple cider vinegar, and coconut aminos keeps everything completely clean and wholesome. Store-bought BBQ sauces are notorious for sneaking in unexpected additives and allergen-adjacent ingredients, so making your own here is both a flavor upgrade and a peace-of-mind win. The low-and-slow foil-wrapped bake does the heavy lifting, breaking down the collagen until the meat practically slides off the bone, and then a high-heat blast at the end caramelizes that sauce into sticky, slightly charred perfection. Every ingredient in the rub and sauce is straightforward and easy to verify, so there's no guesswork about what's on your plate. Whether you're feeding a crowd or meal-prepping for the week, these ribs are the kind of recipe that earns a permanent spot in your rotation.
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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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