Pecan 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 layers coconut sugar, smoked paprika, cumin, and a kick of cayenne for deep, complex flavor before the ribs even hit the oven. A long, low bake wrapped tight in foil does the heavy lifting, breaking down the collagen until the meat is fall-off-the-bone tender. The homemade BBQ sauce — built from tomato paste, honey, apple cider vinegar, and coconut aminos — is completely tree-nut free and far more flavorful than anything from a bottle, with no mystery ingredients to second-guess. A final blast at high heat caramelizes the sauce into sticky, slightly charred perfection. These ribs are naturally grain-free and paleo-friendly, so they work beautifully for anyone navigating multiple dietary needs at once. Slice them up, pile them on a board, and watch them disappear.
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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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