Pecan Free Honey & Ginger BBQ Pork Ribs

Total time2 hr 50 min

Prep time20 min

Cook time2 hr 30 min

4.5

(4)

Sticky, caramelized, and deeply fragrant, these oven-baked baby back ribs are the kind of centerpiece that makes everyone crowd around the cutting board before they even hit the table. The spice rub layers smoked paprika, cumin, ground ginger, and turmeric into something genuinely complex, while the homemade BBQ sauce — built on tomato paste, honey, fresh ginger, and a splash of apple cider vinegar — delivers that sweet-tangy glaze you'd expect from a long day at the smoker. Store-bought BBQ sauces are a minefield for anyone avoiding tree nuts, since shared facilities and unexpected additives can turn a simple bottle into a guessing game. Making the sauce from scratch here means you know exactly what's in it, and every ingredient on this list is straightforward and easy to source. The low-and-slow foil method does the heavy lifting for tenderness, and the final blast at high heat sets the glaze into those gorgeous, slightly charred edges. Sliced between the bones and finished with a drizzle of reserved sauce, these ribs are messy in the best possible way — keep the napkins close.

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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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