Paleo BBQ Baby Back Ribs

Few things hit harder than a rack of ribs with a deep, smoky crust and sauce that clings to every bite — and this recipe delivers exactly that without any of the grain-based fillers or refined sugars that sneak into most store-bought rubs and bottled sauces. The dry rub leans on coconut sugar, smoked paprika, cumin, and a kick of cayenne, while the homemade BBQ sauce gets its depth from tomato paste, honey, apple cider vinegar, and coconut aminos in place of soy sauce. Every single ingredient earns its spot, and nothing on the list would raise a flag for anyone eating clean and ancestral. The low-and-slow oven method — sealed tight in foil at 300°F for two and a half hours — does the heavy lifting, breaking down the collagen until the meat practically slides off the bone. A final blast at 425°F caramelizes the sauce into those slightly charred, sticky edges that make ribs worth the wait. This recipe serves four, so it's ideal for a weekend cookout crowd or a Sunday dinner that feels genuinely celebratory. Rest the racks before slicing and keep the extra sauce close — you're going to want it.

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