Xanthan Gum 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 — built from smoked paprika, cumin, coconut sugar, and a kick of cayenne — gets pressed into every surface before the racks go into a tightly sealed foil packet, letting all that flavor work its way deep into the meat over a long, low bake. Many store-bought BBQ sauces and spice blends rely on thickeners and stabilizers that can sneak in unwanted additives, but every component here is made from scratch with straightforward pantry ingredients. The homemade sauce comes together on the stovetop with tomato paste, honey, apple cider vinegar, and coconut aminos, thickening naturally as it simmers — no gums or fillers needed. Pulling the membrane off the back of each rack before seasoning is the kind of small step that pays off big, giving you ribs that are genuinely fall-off-the-bone tender by the time they hit 195°F. A final blast at high heat caramelizes the sauce into sticky, slightly charred perfection that looks and tastes like it came off a competition smoker. These ribs are weekend-worthy but surprisingly hands-off once they're in the oven.

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