Mushroom Free Paleo BBQ Baby Back Ribs
Slow-baked and slathered in a sticky homemade sauce, these baby back ribs deliver the kind of fall-off-the-bone tenderness that makes a crowd go quiet at the dinner table. The dry rub — built on smoked paprika, cumin, coconut sugar, and a kick of cayenne — creates a deeply savory crust that soaks into the meat during a long, low oven braise. Pulling the membrane off the back of each rack before seasoning is the small step that makes a huge difference, letting all those bold spices work their way in. The BBQ sauce comes together on the stovetop with tomato paste, honey, apple cider vinegar, and coconut aminos, giving you a rich, tangy glaze that caramelizes beautifully at high heat. Bottled sauces and spice blends can be surprisingly tricky territory, often hiding unexpected ingredients, so making everything from scratch here means you know exactly what's going in. By the time you crank the oven to 425°F and watch the edges char just slightly, the hardest part is waiting the full ten minutes before slicing. These ribs are weeknight-ambitious and weekend-worthy all at once.
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!