Turmeric Free Paleo BBQ Baby Back Ribs

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

4.8

(12)

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 layers smoked paprika, cumin, coconut sugar, and a kick of cayenne for deep, complex flavor before the ribs ever hit the oven — no yellow spices, no turmeric, just bold and clean seasoning that works beautifully together. A lot of store-bought BBQ sauces and spice blends sneak in turmeric as a color booster, so making everything from scratch is genuinely the smartest move for anyone avoiding it. The homemade sauce — built from tomato paste, honey, apple cider vinegar, and coconut aminos — is rich, tangy, and slightly sweet without any of those hidden additives. Wrapping the racks tightly in foil and slow-roasting at 300°F lets the collagen break down completely, so the meat pulls back from the bone and practically melts. A final blast at high heat caramelizes the sauce into sticky, slightly charred perfection. These ribs are a full weekend project worth every single minute.

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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
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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