Pistachio Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply fragrant, these oven-baked baby back ribs deliver the kind of fall-off-the-bone tenderness that makes people go quiet at the dinner 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, fresh ginger, and garlic — is bold without relying on any store-bought shortcuts that might introduce unwanted ingredients. For anyone navigating nut allergies or sensitivities, cooking from scratch like this puts you fully in control of every single thing going into the pan. The low-and-slow foil method does the heavy lifting, gently coaxing the meat into tender submission before a high-heat blast sets that glossy, slightly charred glaze. Coconut aminos bring a subtle savory depth in place of soy sauce, keeping the ingredient list clean and straightforward. 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 serious 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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