Lactose Free Honey & Ginger BBQ Pork Ribs
Few things hit harder than a rack of ribs glazed in a sticky, caramelized sauce that smells like a backyard cookout even when it's coming straight out of your oven. The spice rub here layers smoked paprika, cumin, ground ginger, and turmeric into something genuinely complex, and the slow two-hour bake at low heat does all the heavy lifting before a high-heat finish sets that glossy glaze. The homemade BBQ sauce is built on tomato paste, honey, apple cider vinegar, fresh ginger, and coconut aminos — meaning every drop of it is completely dairy-free with zero substitutions required. That matters because store-bought sauces and restaurant ribs often sneak in butter or other dairy-based ingredients that can catch you off guard. Pulling the membrane off the back of each rack is the kind of small step that makes a real difference, letting the rub sink in and the meat turn fall-off-the-bone tender. Sliced between the bones and finished with a drizzle of reserved sauce, these ribs are the kind of thing people ask you to make again before they've even finished the first plate.
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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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