Paraben Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply spiced, these oven-baked baby back ribs deliver everything you want from a weekend cookout without ever stepping outside. The homemade BBQ sauce is where this recipe really shines — tomato paste, honey, apple cider vinegar, coconut aminos, fresh ginger, and garlic come together into a glossy glaze that's completely built from scratch, so you know exactly what's in every spoonful. That matters more than people realize, because store-bought sauces and spice blends are common sources of hidden synthetic additives that anyone avoiding parabens and preservatives needs to watch out for. Here, every ingredient is straightforward and recognizable, from the smoked paprika rub to the fresh-grated ginger in the sauce. The low-and-slow bake at 300°F does the heavy lifting, breaking the meat down until it's pull-apart tender, and the final blast at high heat sets that gorgeous, slightly charred glaze. Resting the racks before slicing keeps all those juices locked in, so each rib is as saucy as it looks. A scatter of fresh parsley at the end adds a bright finish that makes the whole platter look like something out of a restaurant kitchen.
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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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