Gelatin 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 hit of cayenne — creates a deeply savory bark that locks in all the juices during the long, low oven braise. What makes this recipe especially clever is the homemade BBQ sauce: tomato paste, honey, apple cider vinegar, and coconut aminos come together into a thick, tangy glaze that's completely free of the hidden additives and thickeners found in most store-bought bottles. Many commercial sauces and seasoning blends sneak in unexpected animal-derived setting agents, so making everything from scratch here means you stay in full control of what's on your plate. Removing the membrane before cooking isn't just a pro move — it lets the rub penetrate deeper and helps the meat turn genuinely fall-off-the-bone tender by the time it hits 195°F. The final blast at high heat caramelizes the sauce into sticky, slightly charred perfection that looks and tastes like it came off a competition smoker. Whether you're feeding a crowd or meal-prepping for the week, these ribs deliver serious payoff for surprisingly simple hands-on effort.
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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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