Brazil Nut Free Honey & Ginger BBQ Pork Ribs
Few things hit harder than a rack of ribs glazed in a sticky, fragrant sauce that fills the kitchen with the kind of smell that makes everyone wander in asking when dinner's ready. These baby back ribs get a bold dry rub of smoked paprika, cumin, ground ginger, and turmeric before slow-baking in a sealed foil packet at low heat — a technique that locks in moisture and coaxes the meat into that deeply tender, pull-from-the-bone texture you're after. The homemade BBQ sauce is where things really get interesting: tomato paste, honey, apple cider vinegar, fresh grated ginger, garlic, and coconut aminos come together into something tangy, sweet, and just a little fiery if you go for the cayenne. Every single ingredient here is straightforward and easy to source, so there's no need to scrutinize labels for hidden nut-based fillers or cross-contamination risks that can sneak into store-bought sauces and spice blends. A final blast at high heat caramelizes the glaze into a deep reddish-brown lacquer that looks like it came out of a serious BBQ joint. Slice between the bones, drizzle with the reserved sauce, and finish with a scatter of fresh parsley for a platter that's genuinely impressive without being complicated.
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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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