Rice Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply spiced, these oven-baked baby back ribs are the kind of low-and-slow showstopper that makes everyone crowd around the cutting board. A fragrant dry rub of smoked paprika, cumin, ground ginger, and turmeric gets pressed into the meat before a long, foil-sealed bake coaxes out that fall-off-the-bone tenderness. The homemade BBQ sauce is where things really sing — tomato paste, honey, apple cider vinegar, fresh ginger, and coconut aminos come together into a glossy, tangy-sweet glaze that caramelizes beautifully at high heat. Coconut aminos stand in for soy sauce here, which is a smart swap that keeps the whole dish free from grain-based condiments without sacrificing any of that savory depth. If you've ever scanned a store-bought BBQ sauce label and felt uneasy about the ingredient list, making your own takes just five to seven minutes on the stovetop and the payoff is enormous. A final blast at 425°F sets the glaze into those gorgeous reddish-brown edges that look like they came straight off a competition smoker. Slice between the bones, drizzle with the reserved sauce, and finish with a little fresh parsley — dinner is officially handled.
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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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