Macadamia Free Paleo BBQ Baby Back Ribs

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 layers coconut sugar, smoked paprika, cumin, and a kick of cayenne for serious depth before the ribs ever hit the oven, and the homemade BBQ sauce — built from tomato paste, honey, apple cider vinegar, and coconut aminos — is sticky, tangy, and completely from scratch. Pulling the membrane off the back of each rack is the move that takes these from good to fall-off-the-bone great, letting all that seasoning work its way into the meat during the long, low bake. A final blast at high heat caramelizes the sauce into those slightly charred, glossy edges that make ribs look and taste like they came off a competition smoker. Because every component is made in your own kitchen, there's no guesswork about what's actually in the sauce — no mystery oils, no unwanted add-ins, just clean, bold ingredients you chose yourself. These are the ribs you'll want to make every time you need to impress a crowd without stressing about the ingredient list.

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