Hazelnut 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 layers coconut sugar, smoked paprika, cumin, and a kick of cayenne for serious depth before the ribs even hit the oven, and the homemade BBQ sauce — built from tomato paste, honey, apple cider vinegar, and coconut aminos — finishes everything with a glossy, tangy-sweet glaze. Bottled BBQ sauces are notorious for sneaking in unexpected ingredients, so making your own from scratch means you know exactly what's in every bite. Peeling the membrane off the back of each rack is the kind of small step that pays off big, letting the rub penetrate and the meat turn fall-off-the-bone tender during that long, low bake. A final blast at high heat caramelizes the sauce into slightly charred, sticky perfection that looks like it came off a competition smoker. These ribs are naturally grain-free and built entirely from whole-food pantry staples, so they fit cleanly into a paleo lifestyle without any compromise on flavor. Slice them up, pile them on a board, and keep extra sauce nearby — people will want more.
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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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