Cinnamon Free Honey & Ginger BBQ Pork Ribs
Sticky, deeply savory, and glazed with a sauce that hits every note — sweet honey, bright apple cider vinegar, and a double hit of ginger both in the rub and the BBQ sauce — these baby back ribs are the kind of thing that disappears fast at the table. Most store-bought BBQ sauces and spice blends sneak cinnamon in somewhere, which makes finding a truly safe rack of ribs trickier than it should be. Here, every ingredient is spelled out clearly, and the homemade sauce is built entirely from tomato paste, coconut aminos, garlic, and fresh ginger, so there's nothing hidden to worry about. The low-and-slow oven method does the heavy lifting, wrapping the ribs in a tight foil packet at 300°F until the meat pulls back from the bone and turns genuinely tender. A final blast at high heat caramelizes the glaze into that deep reddish-brown finish you'd expect from a proper BBQ joint. Smoked paprika, cumin, and turmeric give the rub real complexity and warmth without leaning on any of the usual suspects. Slice between the bones, drizzle with the reserved sauce, and get ready for everyone to ask what's in it.
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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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