Mustard Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply savory, these oven-baked baby back 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, and the low-and-slow foil-wrapped bake does all the heavy lifting before a hot blast of heat sets that gorgeous glaze. Most store-bought BBQ sauces and spice blends sneak mustard in as a filler or emulsifier, so making your own sauce from scratch here is a real win — every ingredient is straightforward and easy to verify. The homemade BBQ sauce leans on tomato paste, honey, apple cider vinegar, fresh ginger, and coconut aminos for a sweet-tangy depth that honestly rivals anything from a bottle. A little cayenne is optional if you want a gentle kick, but even without it the flavor is bold and satisfying. Slice between the bones, drizzle with the reserved sauce, and finish with a scatter of fresh parsley for a platter that looks like it came from a proper 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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