Lupin Free Paleo BBQ Baby Back Ribs
Few things hit harder than a rack of ribs with a deep, smoky crust and meat that practically slides off the bone — and this recipe delivers exactly that. The dry rub layers coconut sugar, smoked paprika, cumin, and a kick of cayenne for serious depth, while a slow bake at 300°F does the heavy lifting to break down the collagen and get everything fall-apart tender. The homemade BBQ sauce is where things really shine: tomato paste, honey, apple cider vinegar, and coconut aminos come together into something tangy, sweet, and rich without a single sketchy additive. Store-bought sauces and spice blends are notorious for sneaking in legume-derived fillers and thickeners, so making everything from scratch here keeps the ingredient list completely clean and worry-free. Pulling the membrane off before rubbing ensures the seasoning gets right into the meat, and that final blast at 425°F caramelizes the sauce into sticky, slightly charred perfection. Let them rest before slicing and you'll be rewarded with ribs that are juicy all the way through, with just enough heat from the cayenne to keep things interesting.
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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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