Rye Free Paleo BBQ Baby Back Ribs

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

Fall-off-the-bone baby back ribs with a smoky, caramelized crust — this is the kind of recipe that makes the whole house smell incredible and has everyone hovering around the kitchen before dinner is even on the table. The dry rub layers coconut sugar, smoked paprika, cumin, and a kick of cayenne for serious depth, while the homemade BBQ sauce — built from tomato paste, honey, apple cider vinegar, and coconut aminos — delivers that sticky, tangy finish without a single grain or filler ingredient in sight. Bottled barbecue sauces are notorious for sneaking in unexpected additives, so making your own from scratch here is both a flavor win and a peace-of-mind win. The low-and-slow foil-wrapped oven method does the heavy lifting, breaking down the collagen until the meat practically slides off the bone, and the final blast at high heat locks in that gorgeous caramelized glaze. Pulling the membrane off the back of each rack before seasoning is a small step that makes a big difference, letting the rub penetrate all the way through. Rest the racks for ten minutes before slicing and you'll get clean, juicy cuts every time. Whether you're feeding a crowd or just treating yourself to something seriously satisfying, these ribs deliver full-on BBQ flavor with nothing to second-guess.

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Ingredients

4 servings

For the ribs

2 racks baby back ribs (about 4–5 lb total)

For the dry rub

2 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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