Ginger 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 here layers smoked paprika, cumin, coconut sugar, and a kick of cayenne for serious depth, while the homemade BBQ sauce — built from tomato paste, honey, apple cider vinegar, and coconut aminos — delivers that sticky, tangy finish without a single drop of anything off-limits. So many store-bought rubs and bottled sauces sneak in ginger as a background note, which means making everything from scratch is genuinely the smartest move. Every ingredient in both the rub and the sauce is clearly listed and easy to source, so there's no guesswork or label anxiety involved. The low-and-slow oven method does the heavy lifting, breaking down the collagen until the meat is pull-apart tender before a high-heat blast locks in that gorgeous lacquered exterior. Pulling the membrane off the back of the racks before seasoning is the one small step that separates good ribs from truly great ones, and the instructions walk you through it clearly. Whether you're feeding a crowd or just treating yourself to a proper weekend cook, these ribs deliver full-on BBQ satisfaction on your own terms.
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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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