Hazelnut Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply fragrant, these oven-baked ribs deliver the kind of low-and-slow tenderness that usually takes an entire afternoon at the smoker. The spice rub layers smoked paprika, cumin, ground ginger, and turmeric into something genuinely complex, while the homemade BBQ sauce — built from tomato paste, honey, apple cider vinegar, and fresh grated ginger — glazes into a gorgeous reddish-brown finish during that final high-heat blast. For anyone navigating tree nut allergies, bottled BBQ sauces can be a minefield of unexpected additives and shared-facility warnings, so making the sauce from scratch here is a real win. Every single ingredient in this recipe is straightforward and easy to verify, which means you can focus on cooking instead of label-reading. Pulling the membrane off the back of the racks before baking is the kind of small step that makes a big difference, letting the rub sink in and the meat turn fall-off-the-bone tender. Slice between the bones, drizzle with the reserved sauce, and scatter a little fresh parsley on top 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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