High Fructose Corn Syrup Free Paleo BBQ Baby Back Ribs
Most store-bought BBQ sauces are loaded with high fructose corn syrup, which makes ribs night a minefield if you're trying to avoid it — but this recipe builds a rich, smoky sauce entirely from whole ingredients like tomato paste, honey, and apple cider vinegar. The result is a deeply flavored glaze that caramelizes beautifully in the oven without a drop of the stuff. A coconut sugar dry rub with smoked paprika, cumin, and a kick of cayenne goes on first, working into the meat during a long, low foil-wrapped bake that leaves the ribs fall-off-the-bone tender. Pulling the membrane off before seasoning is a small step that makes a huge difference, letting all those spices actually penetrate rather than just sit on the surface. The final blast at high heat sets the sauce into sticky, slightly charred perfection that looks and tastes like it came off a competition smoker. These are the kind of ribs that make people go quiet at the table — in the best possible way.
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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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