Carrageenan Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply spiced, these oven-baked ribs deliver the kind of fall-off-the-bone tenderness that makes people go quiet at the dinner table. The spice rub layers smoked paprika, cumin, ground ginger, and turmeric into something genuinely complex, and the low-and-slow foil method does all the heavy lifting before the high-heat glaze finish. Many store-bought BBQ sauces rely on additives and thickeners — carrageenan included — so making your own from tomato paste, honey, apple cider vinegar, coconut aminos, fresh ginger, and garlic means you know exactly what's going on those ribs. The homemade sauce is bright, a little sweet, and just sticky enough to caramelize beautifully at 425°F without any of the mystery ingredients. Pulling the membrane off the back of each rack before seasoning is a small step that makes a huge difference, letting the rub sink in and the meat turn genuinely tender. Slice between the bones, drizzle with the reserved sauce, and finish with a little fresh parsley if you want the platter to look as good as it tastes.
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)
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!