Nutmeg 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 here leans on smoked paprika, cumin, garlic, and a touch of cayenne for serious depth — no warm spices like nutmeg anywhere in sight, which can sneak into store-bought rubs and bottled sauces more often than you'd expect. The homemade BBQ sauce is built from tomato paste, honey, apple cider vinegar, and coconut aminos, giving you that sweet-tangy glaze without any mystery ingredients. Removing the membrane before rubbing the racks is the kind of small step that makes a big difference, letting the seasoning work all the way into the meat during that long, low oven braise. After two and a half hours wrapped tight in foil, the ribs hit a high blast of heat to caramelize the sauce into sticky, slightly charred perfection. Resting the racks before slicing keeps all those juices exactly where you want them. Whether you're cooking for a crowd or just treating yourself, these ribs deliver full-on cookout flavor entirely from your own kitchen.
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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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