Cashew Free Paleo BBQ Baby Back Ribs
Slow-baked baby back ribs with a smoky, caramelized crust are the kind of meal that makes everyone gather around the table fast. The dry rub — built from smoked paprika, cumin, coconut sugar, and a kick of cayenne — gets pressed into every surface before the racks go into a tightly sealed foil packet, locking in moisture for a long, low bake that coaxes the meat into fall-off-the-bone tenderness. The homemade BBQ sauce comes together on the stovetop with tomato paste, honey, apple cider vinegar, and coconut aminos, giving you that deep, tangy-sweet flavor without any store-bought mystery ingredients. A final blast at high heat caramelizes the sauce into sticky, slightly charred perfection. Because every component is made from scratch using whole, recognizable ingredients, there's zero concern about hidden tree nuts sneaking in through a bottled sauce or spice blend. This is the kind of recipe that looks and tastes like serious effort but follows a straightforward process anyone can nail at home. Whether you're feeding a crowd or meal-prepping for the week, these ribs deliver big, bold flavor from start to finish.
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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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