Nitrate & Nitrite 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. Conventional BBQ staples — cured meats, bottled sauces, pre-made rubs — are notorious for sneaking in preservatives, but every single component here is built from scratch with clean, whole ingredients. The dry rub layers coconut sugar, smoked paprika, cumin, and cayenne into something deeply savory and complex, while the homemade sauce leans on tomato paste, honey, apple cider vinegar, and coconut aminos for that sticky, tangy finish you'd expect from a great BBQ. Pulling the membrane off the back of each rack before rubbing is the kind of low-effort step that makes a huge difference — it lets the seasoning sink in and the collagen break down into fall-off-the-bone tenderness during the long, low oven braise. The final blast at high heat caramelizes the sauce into slightly charred, glossy edges that look and taste like they came off a real pit smoker. Whether you're cooking for a crowd or just treating yourself, these ribs deliver full-on BBQ satisfaction without a single questionable additive in sight.
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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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