Chestnut Free Paleo BBQ Baby Back Ribs
Slow-baked baby back ribs with a smoky, caramelized glaze 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, letting all that flavor work its way deep into the meat over a long, low bake. The homemade BBQ sauce comes together on the stovetop with tomato paste, honey, apple cider vinegar, and coconut aminos, so you know exactly what's in it — no mystery additives or hidden tree-nut derivatives lurking in a store-bought bottle. Once the ribs hit a high-heat blast at the end, that sauce caramelizes into sticky, slightly charred perfection that rivals anything you'd get from a proper smokehouse. Pulling the membrane off the back of each rack is the small step that makes a big difference, giving you fall-off-the-bone tenderness that a skewer should glide right through. These are genuinely paleo-friendly from rub to sauce, relying on whole-food pantry staples without any grain, legume, or nut-based fillers. Rest them for ten minutes before slicing and serve with the extra sauce on the side — there will be no leftovers.
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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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