Carrageenan Free Paleo BBQ Baby Back Ribs
Fall-off-the-bone baby back ribs sound like a weekend project, but this method makes them genuinely achievable on any given afternoon. The slow oven braise locked inside a foil packet does all the heavy lifting, breaking down the collagen until the meat practically slides off the bone before you even think about the sauce. That homemade BBQ sauce — built from tomato paste, honey, apple cider vinegar, and coconut aminos — is where things get really smart, because most bottled sauces are loaded with additives and thickeners that can sneak carrageenan or other unwanted stabilizers into your meal. Making it from scratch means you know exactly what's in every sticky, smoky spoonful. The dry rub of smoked paprika, cumin, coconut sugar, and a hit of cayenne creates a deeply seasoned crust that caramelizes beautifully when the oven cranks up to 425°F for the final blast. Resting the racks before slicing keeps all those juices right where they belong. Whether you're feeding a crowd or just treating yourself, these ribs deliver full-on cookout flavor without a single ingredient you'd need to second-guess.
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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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