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Paleo Slow Cooker Barbeque Ribs

Is there anything better than walking into your warm house from the cold to a savory smell coming from your crockpot?? (Answer: no.) The temperatures are only now (November 2!!!) just starting to drop in Charleston, but I know the cooler weather is coming and I know those in other parts of the country are already experiencing some Fall/Winter-like temps! These savory ribs will warm your soul without all of the added sugar found in other rib recipes. You will be making your own homemade ketchup for this, but don't worry--it's simple! I suggest making the ketchup the night before to truly let the flavors develop. Enjoy!


  • 1 can tomato paste (6 oz.)

  • 2 tbsp lemon juice

  • ¼ tsp dry mustard

  • 1/3 c water

  • ¼ tsp cinnamon

  • ¼ tsp salt

  • 1 pinch ground cloves

  • 1 pinch ground all spice

  • 1/8 cayenne pepper (optional)

Everything Else:
  • 1 lb. pork baby back ribs

  • 1 onion, diced

  • 1 pear, peeled and diced

  • ketchup (use all of the above recipe; about 1.5 c)

  • ½ tbsp chili powder

  • ¼ tbsp paprika

  • 1 tsp oregano

  • ¼ c honey (optional; I did not use.)

  • 1 tbsp apple cider vinegar

  • 1 tsp coconut aminos

  • Salt and pepper to taste


  1. Prepare your ketchup by mixing the above ingredients together. Store in the refrigerator overnight to allow the flavors to fully combine. (If you're just reading this part about storing overnight, no sweat! Just prepare the ketchup now and place in the refrigerator until we are ready to use it.)

  2. Preheat your oven to 400 degrees.

  3. Season the ribs with salt and pepper on both sides.

  4. In an oven-safe baking dish, bake the ribs 10-12 minutes on each side, allowing them to brown slightly.

  5. While your ribs are browning, combine the following ingredients in a bowl: ketchup, onion, pear, chili powder, paprika, oregano, apple cider vinegar, coconut aminos, and honey (optional).

  6. Place your ribs in the slow cooker and pour the sauce over top, making sure the meat is completely covered.

  7. Cover and cook on low 7-8 hours.


(Makes 4 servings.)
Per serving: Calories: 291; Fat: 26g, Carbs: 8g, Protein: 19g


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Recipe adapted from: