BHA & BHT Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply spiced, these oven-baked ribs deliver everything you want from a weekend BBQ without any of the preservative baggage hiding in store-bought sauces. Most bottled BBQ sauces are loaded with BHA and BHT to extend shelf life, so making your own from scratch is the cleanest move — and honestly, the flavor is so much better anyway. The homemade glaze here comes together with tomato paste, raw honey, apple cider vinegar, fresh ginger, and garlic, giving you that sweet-smoky depth with nothing artificial in sight. A dry rub of smoked paprika, cumin, ground ginger, and turmeric builds a serious flavor foundation before the ribs even see the sauce. Low-and-slow baking at 300°F wrapped in foil does the heavy lifting, turning the meat fall-off-the-bone tender, while a final blast at high heat sets that gorgeous, lacquered glaze. Every ingredient on this list is whole and recognizable, so you can serve a platter of these with total confidence about what went into them.
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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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