Shellfish Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and deeply fragrant, these baby back ribs are the kind of centerpiece that makes everyone lean in before the plate even hits 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, fresh ginger, and coconut aminos — delivers that sweet-tangy glaze you want clinging to every bone. Many store-bought sauces and marinades sneak in shellfish-derived ingredients or are processed on shared lines, so making the sauce from scratch here is both smarter and tastier. The low-and-slow oven method wrapped in foil does the heavy lifting, breaking the meat down to tender, pull-back-from-the-bone perfection before a final blast of high heat sets that gorgeous, lacquered crust. Coconut aminos step in for soy sauce and bring a mild umami depth without any of the usual label-reading stress. 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 — no grill required.
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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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