Artificial Flavors Free Honey & Ginger BBQ Pork Ribs
Few things hit harder than a rack of ribs glazed in a sticky, smoky sauce that you made entirely from scratch. The spice rub here layers smoked paprika, cumin, ground ginger, and turmeric into something genuinely complex, while the homemade BBQ sauce builds its depth from tomato paste, honey, apple cider vinegar, fresh grated ginger, and coconut aminos — no mystery ingredients, no artificial shortcuts. That matters more than it sounds, because most bottled BBQ sauces are loaded with artificial flavors and colorings that are nearly impossible to spot on a label. Everything in this sauce is a real, recognizable ingredient doing real, recognizable work. The low-and-slow oven method wrapped in foil does the heavy lifting on tenderness, and the final blast at high heat caramelizes that glaze into something deeply savory and a little sweet at the edges. Sliced between the bones and finished with a drizzle of reserved sauce, these ribs are the kind of thing people ask you to make again before they've even finished the first plate.
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Learn more →Ingredients
4 servings
For the ribs
- 2 racks baby back pork ribs (about 4 lb total)
- 1 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground ginger
- ½ tsp ground turmeric
- ½ tsp black pepper
- 1 tsp salt
For the BBQ sauce
- 1 can (6 oz) tomato paste
- 3 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ¼ cup water
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the oven to 300°F (150°C). Line a large rimmed baking sheet with two layers of aluminum foil, leaving enough overhang on all sides to wrap the ribs into a sealed packet.
- 2
Flip each rack of ribs bone-side up. Slide a butter knife under the thin membrane at one end of the rack, grip it with a paper towel, and pull it off in one piece — removing it allows the rub to penetrate and the meat to become tender.
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