Cashew Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply fragrant, 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 before the meat even touches the sauce. That homemade BBQ glaze — built from tomato paste, honey, apple cider vinegar, fresh ginger, and coconut aminos — is where the magic really happens, thickening into a glossy, sweet-heat coating that clings to every rib. Many store-bought sauces and spice blends sneak in unexpected tree nut derivatives or are processed on shared equipment, so making everything from scratch here keeps things clean and worry-free. The low-and-slow foil-wrapped bake does the heavy lifting, and the final blast at high heat sets that gorgeous caramelized crust. Slice between the bones, drizzle with the reserved sauce, and finish with a scatter of fresh parsley for a platter that looks like it came from a serious BBQ joint.
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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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