I was so super excited to find out about Camille’s Paleo kitchen because it isn’t just Paleo recipes – it’s a cooking show for Paleo foodies! Check it out at PaleoKitchen.TV. So, I decided to try out these awesome apricot ribs (you can watch the video here).  I couldn’t wait because 1) I was getting really sick of all the chicken we’ve been eating, and 2) this is a tomato-free rib recipe. I love ribs, but my son is allergic to tomatoes and most sauces for ribs are BBQ or tomato-based. This recipe did not disappoint – it was amazing and a rare hit with every one of my kids!

paleo apricot ribs from CPK

So, my picture does not do this dish justice (I kid you not – this was my portion and my kids had finished theirs and were fighting to get it), but I promise it’s really, really good. You can use the recipe below (and watch it here), but I highly recommend that you subscribe to Camille’s Paleo Kitchen website (you’ll also get a cookbook of all the Episode 1 recipes) and YouTube channel. This recipe is grain-free, gluten-free, dairy-free, and corn-free, and Paleo and GAPS-legal.

Spicy Asian Apricot Baby Back Ribs



  • 2 lbs organic baby back ribs
  • Salt and pepper, to taste
  • Spice mix (Camille recommends an Asian or Mexican spice blend – I used Trader Joe’s Taco Seasoning, which has a mix of sea salt, cumin, cayenne pepper,cane sugar, paprika, onion, garlic, black pepper, red bell pepper, oregano, chili pepper and smoked paprika and is technically a cheat for Paleo because of the sugar – Shhh!)
  • 1 – 1 & 1/2 cups apricot jam (I used 1 & 1/2 cups because I like jam)
  • 1/4 – 1/3 cup coconut aminos (I used somewhere right in between, like a generous 1/4 cup)
  • 1/4 cup rice vinegar (I used white balsamic because I didn’t have rice vinegar)
  • 2-3 TBS lime juice (use fresh squeezed!)
  • 3 cloves garlic
  • 1-2 TBS fresh ginger
  • 1-2 TBS sriracha (here is a great sriracha recipe from Stupid Easy Paleo, but I did not use any sriracha because it’s pretty spicy and I was making this for my kids and it is still great without it)
  • Sesame seeds and green onions for garnish (as you can see from my picture I didn’t use these either – it would have looked my prettier, but my children are also anti-garnish)


  1. Preheat oven to 350 degrees.
  2. Wash and dry baby back ribs.
  3. Rub ribs with salt, pepper, and your choice of spices.
  4. Cook for 2 hours (this will get the ribs really fall-off-the-bone tender!).
  5. Make sauce while ribs cook.
  6. Blend garlic, ginger, jam, coconut aminos, vinegar, and sriracha in a food processor (Camille recommends using the smaller amounts of each ingredient and then adding more to your taste – I listed above what I ended up using of each).
  7. Pour sauce in a sauce pan and simmer to reduce, until the sauce is about the consistency of syrup.
  8. Add part of the sauce to the ribs and then continue to cook for remaining time.
  9. When ribs are done cooking, cut each rack in half and pour remaining sauce on top.
  10. Garnish and serve

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