Gut Friendly Paleo BBQ Baby Back Ribs
Slow-baked baby back ribs with a smoky, caramelized crust are the kind of meal that feels indulgent but is actually built on clean, gut-supportive ingredients from start to finish. The dry rub leans on coconut sugar and warming spices like smoked paprika, cumin, and garlic — no mystery fillers, no inflammatory seed oils, just avocado oil and real seasoning doing all the work. The homemade BBQ sauce is where this recipe really earns its place: tomato paste, honey, apple cider vinegar, and coconut aminos come together into something rich and tangy without any of the refined sugars, corn syrup, or additives hiding in most store-bought bottles. Apple cider vinegar in particular is a gut-friendly staple, and it gives the sauce a bright, balanced bite that keeps things from feeling heavy. Removing the membrane before baking is a small step that makes a big difference — it lets the rub penetrate deeply and helps the meat turn genuinely fall-off-the-bone tender after a long, low oven braise. The final blast at high heat caramelizes the sauce into sticky, slightly charred perfection that looks and tastes like serious BBQ. Whether you're cooking for a crowd or meal-prepping for the week, these ribs deliver maximum payoff with ingredients you can actually feel good about.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!