Lupin Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply spiced, these oven-baked ribs deliver the kind of fall-off-the-bone tenderness that makes everyone reach for seconds before the platter even hits the table. The spice rub layers smoked paprika, cumin, ground ginger, and turmeric into something genuinely complex, while the homemade BBQ sauce brings honey sweetness, fresh grated ginger heat, and a tangy hit of apple cider vinegar all at once. Coconut aminos stand in for soy sauce in the sauce, which is a smart move for anyone navigating ingredient labels — it adds that savory depth without any of the usual concerns around legume-derived additives that can sneak into commercial condiments and spice blends. Every component here is straightforward and easy to verify, so you're in full control from rub to glaze. The low-and-slow foil method does the heavy lifting on tenderness, and the final blast at high heat sets the glaze into that gorgeous, slightly charred finish you'd expect from a proper backyard cookout. Slice them between the bones, drizzle with the reserved sauce, and finish with a scatter of fresh parsley for a little color. This is the kind of recipe that earns a permanent spot in your weekend rotation.
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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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