Breastfeeding Friendly Honey & Ginger BBQ Pork Ribs
Slow-baked, deeply glazed, and falling off the bone — these ribs are the kind of meal that makes everyone at the table go quiet in the best possible way. The spice rub layers smoked paprika, cumin, ground ginger, and turmeric into something genuinely complex, while the homemade BBQ sauce brings honey, fresh ginger, and garlic together in a thick, caramelized glaze that clings to every rib. Because the sauce is made entirely from scratch, you know exactly what's in it — no mystery preservatives, no hidden additives, just real ingredients you can feel good about. That matters a lot when you're paying close attention to what goes into your body while nursing. The low-and-slow oven method does most of the heavy lifting, wrapping the ribs in foil at 300°F until the meat is pull-apart tender before a final blast of heat sets that gorgeous glaze. Coconut aminos stand in for soy sauce, keeping the flavor savory and rich without any of the usual concerns around processed condiments. Slice them up, drizzle on the reserved sauce, and finish with a little fresh parsley — this is comfort food that genuinely delivers.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)Can be omitted
fresh parsley
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!