Cinnamon Free Paleo BBQ Baby Back Ribs

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

4.8

(12)

Few things hit harder than a rack of ribs with a deep, smoky crust and meat that practically slides off the bone — and this recipe delivers exactly that. The dry rub leans on smoked paprika, cumin, and a touch of cayenne for bold, layered heat without any of the warming spices that can sneak into store-bought blends. That matters more than you'd think, because most commercial BBQ rubs and bottled sauces are loaded with hidden seasonings that make them off-limits for anyone avoiding cinnamon. Here, every single component is built from scratch, so you know exactly what's going on the meat. The homemade BBQ sauce — tomato paste, honey, apple cider vinegar, and coconut aminos — is tangy, slightly sweet, and caramelizes beautifully in that final high-heat blast in the oven. Wrapping the ribs tightly in foil for the low-and-slow portion keeps them impossibly juicy before the sauce gets its chance to char at the edges. These are the kind of ribs that make people ask for the recipe before they've even finished their plate.

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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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