Nutmeg Free Honey & Ginger BBQ Pork Ribs
So many store-bought spice blends and bottled BBQ sauces sneak in warm baking spices that can make certain recipes off-limits — but every single element of this one is built from scratch, so you know exactly what's going in. The dry rub leans on smoked paprika, cumin, ground ginger, and turmeric for a bold, earthy crust that perfumes the kitchen long before the ribs ever hit the table. Low-and-slow baking at 300°F does the heavy lifting, coaxing the meat into that pull-from-the-bone tenderness that makes ribs worth the effort. The homemade BBQ sauce is where things really get interesting — honey and fresh grated ginger bring sweetness and a bright, peppery heat, while apple cider vinegar and coconut aminos add depth without any mystery ingredients. A final blast at high heat caramelizes the glaze into a sticky, lacquered finish that looks like it came out of a serious BBQ joint. Whether you're cooking for a crowd or just treating yourself, these ribs deliver full-on smoky, saucy satisfaction with total confidence in what's on the 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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