Rye Free Honey & Ginger BBQ Pork Ribs

Total time2 hr 50 min

Prep time20 min

Cook time2 hr 30 min

Sticky, caramelized, and deeply spiced, these oven-baked baby back ribs are the kind of dish that makes everyone crowd around the kitchen before dinner is even on the 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, and coconut aminos — delivers that sweet, tangy, smoky hit without a drop of anything grain-based hiding in the bottle. That matters more than it sounds, because store-bought BBQ sauces and spice blends are notorious for sneaking in grain-derived ingredients, so making everything from scratch here keeps things clean and worry-free. Removing the membrane before baking is the kind of small step that pays off big, letting the rub sink into the meat and helping the ribs turn fall-off-the-bone tender during the long, low oven braise. The final blast at high heat sets the glaze into those gorgeous, slightly charred edges that make ribs look like they just came off a competition smoker. A scatter of fresh parsley at the end adds a pop of color that makes the whole platter look like it belongs on a restaurant menu. Whether you're feeding a crowd or just treating yourself, this one is absolutely worth the afternoon.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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