Chestnut Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and packed with layers of warm spice, these oven-baked ribs deliver the kind of low-and-slow tenderness that usually takes an outdoor smoker and half a day. The dry rub — built from smoked paprika, cumin, ground ginger, and turmeric — works deep into the meat once that tough membrane is peeled away, giving every bite serious flavor from the inside out. The homemade BBQ sauce is where things really shine: honey, fresh grated ginger, garlic, and coconut aminos come together into a glossy, slightly tangy glaze that caramelizes beautifully at high heat. Because every component is made from scratch with straightforward pantry ingredients, there's no need to second-guess store-bought sauces or marinades that sometimes sneak in unexpected additions. Coconut aminos stand in for soy sauce here, keeping the sauce rich and savory without any hidden surprises. A final blast at 425°F sets the glaze into those deep reddish-brown edges that make ribs look as good as they taste. Finish with a scatter of fresh parsley and the reserved sauce on the side, and this is genuinely dinner-party-worthy with almost no fuss.
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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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