Citric Acid Free Paleo BBQ Baby Back Ribs
Fall-off-the-bone baby back ribs are one of those dishes that feel like a serious undertaking, but this method makes them genuinely approachable — and the results are absolutely worth it. Most store-bought BBQ sauces and spice blends are loaded with citric acid as a preservative or flavor enhancer, which makes finding a safe option at the grocery store a real headache. Here, every component is built from scratch using whole, clean ingredients, so you know exactly what's going into every bite. The dry rub layers smoked paprika, cumin, coconut sugar, and a touch of cayenne for deep, complex flavor before the ribs ever see the oven, and the homemade sauce — built on tomato paste, honey, coconut aminos, and apple cider vinegar — caramelizes into something sticky and rich without any hidden additives. Slow-roasting the racks sealed in foil at 300°F does the heavy lifting, breaking down the collagen until the meat is pull-apart tender, then a blast of high heat sets that glossy sauce with slightly charred edges that taste like they came off a real grill. Removing the membrane before cooking is a small step that makes a big difference, letting the rub penetrate all the way through. These ribs are the kind of thing you'll want to make for a crowd — and nobody will ever guess they were made with dietary restrictions in mind.
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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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