Wheat 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 coconut sugar, smoked paprika, cumin, and a kick of cayenne for deep, complex flavor before the ribs ever hit the oven. What makes this BBQ sauce especially clever is the swap to coconut aminos in place of conventional soy or Worcestershire-style sauces — those are common culprits for hidden gluten, and this version sidesteps the issue entirely while still delivering that rich, savory depth. Tomato paste, honey, and apple cider vinegar round out the sauce into something genuinely crave-worthy. The low-and-slow foil method at 300°F does the heavy lifting, breaking down the collagen until the meat pulls back from the bone and a skewer slides through with zero resistance. A final blast at high heat caramelizes the sauce into sticky, slightly charred perfection. These ribs are a serious crowd-pleaser that just happen to be built from clean, grain-free pantry staples.

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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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