Seed Oil Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply spiced, these oven-baked ribs deliver the kind of fall-off-the-bone tenderness that makes people go quiet at the dinner table. The entire recipe — from the spice rub to the glossy BBQ sauce — is built around extra virgin olive oil and whole-food pantry staples, so there's no canola, soybean, or vegetable oil hiding anywhere in the process. That homemade sauce is the real star: tomato paste, honey, apple cider vinegar, coconut aminos, and fresh ginger come together into something tangy, sweet, and just a little fiery that puts any bottled sauce to shame. Most store-bought BBQ sauces are loaded with refined seed oils or mystery additives, which makes a from-scratch version like this one genuinely worth the extra few minutes at the stove. The low-and-slow foil-wrapped bake does the heavy lifting on tenderness, and the final blast at high heat locks in that gorgeous, lacquered glaze. Sliced between the bones and finished with a drizzle of reserved sauce, these ribs are impressive enough for a weekend cookout but straightforward enough to pull off on a regular weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!