Beef Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply fragrant, these baby back pork ribs are the kind of dish that makes everyone crowd around the kitchen before dinner is even on the table. A warm spice rub of smoked paprika, cumin, ground ginger, and turmeric goes on first, building a savory base that soaks right into the meat during a long, low oven braise. The homemade BBQ sauce is where things really get exciting — tomato paste, honey, apple cider vinegar, fresh ginger, and garlic simmer together into something tangy, sweet, and just a little smoky, with coconut aminos adding depth without any soy or beef-derived ingredients to worry about. Everything here is built entirely around pork, so there's no need to scan labels for hidden beef extracts or shared-facility concerns that can sneak into store-bought sauces and spice blends. The two-stage oven method — low and slow wrapped in foil, then a high-heat blast to set the glaze — means the meat pulls back from the bone beautifully before it ever hits that final caramelized finish. Slice between the bones, drizzle with the reserved sauce, and finish with a little fresh parsley for color. These ribs are genuinely impressive for a dinner party but relaxed enough for a weeknight when you just want something seriously satisfying.
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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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