Oats Free Paleo BBQ Baby Back Ribs

Fall-off-the-bone ribs with a sticky, caramelized crust — this is the kind of recipe that makes people think you spent all day hovering over a grill. The dry rub layers coconut sugar, smoked paprika, cumin, and a kick of cayenne into something deeply savory and complex, while the homemade BBQ sauce — built from tomato paste, honey, apple cider vinegar, and coconut aminos — delivers that tangy-sweet finish without any of the mystery ingredients hiding in store-bought bottles. Conventional BBQ sauces are notorious for sneaking in thickeners and grain-based additives, so making it from scratch here means you know exactly what's going on every rib. The low-and-slow oven method does the heavy lifting, breaking down the collagen over two and a half hours until the meat practically slides off the bone, then a final blast of high heat locks in that gorgeous lacquered glaze. Pulling the membrane off before seasoning is a small step that makes a huge difference, letting the rub sink in and the texture turn genuinely tender rather than chewy. Rest the racks before slicing and serve with the extra sauce on the side — nobody at the table will be asking for anything else.

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