Macadamia Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply fragrant, these oven-baked baby back ribs are the kind of crowd-pleaser that disappears fast at any table. 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 ginger — brings a sweet, tangy heat that clings to every rib. One of the smartest moves here is pulling off the membrane before baking, which lets all that flavor sink deep into the meat and helps it turn impossibly tender during the long, low oven braise. Store-bought BBQ sauces can be a minefield of unexpected additives and shared-facility nuts, so making your own from scratch means you know exactly what's going in. The two-stage oven method — low and slow wrapped in foil, then a high-heat blast to set the glaze — gives you fall-off-the-bone texture with those gorgeous caramelized edges you'd expect from a proper outdoor grill. Coconut aminos add a subtle savory depth without any of the usual soy concerns, and a final scatter of fresh parsley keeps things looking as good as they taste.
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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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