Gelatin Free Honey & Ginger BBQ Pork Ribs
Sticky, deeply spiced, and glazed with a sauce that hits every note — sweet honey, bright ginger, a whisper of heat — these oven-baked ribs are the kind of thing people ask you to make again before they've even finished their plate. Many store-bought BBQ sauces and spice blends sneak in gelatin-based thickeners or additives, so making your own sauce from scratch is the move here. This one builds its body naturally from tomato paste and a short simmer, no hidden stabilizers required. The low-and-slow foil method does the heavy lifting, coaxing the meat into tender, pull-from-the-bone perfection before a high-heat finish caramelizes that gorgeous glaze. Coconut aminos bring a savory depth in place of soy sauce, and fresh ginger in both the rub and the sauce keeps the flavor bright and layered throughout. Slice them between the bones, drizzle with the reserved sauce, and get ready for a serious crowd-pleaser.
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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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