Soy Free Honey & Ginger BBQ Pork Ribs

Total time2 hr 50 min

Prep time20 min

Cook time2 hr 30 min

4.5

(4)

Sticky, caramelized, and packed with warm spice, these oven-baked ribs deliver the kind of fall-off-the-bone tenderness that makes people go back for seconds before they've even finished their first plate. The spice rub layers smoked paprika, cumin, ground ginger, and turmeric into something genuinely complex, and the low-and-slow foil packet method does all the heavy lifting while you relax. The real win for anyone avoiding soy is the BBQ sauce — instead of the usual soy-heavy store-bought stuff, this one is built from tomato paste, honey, apple cider vinegar, and coconut aminos, which brings that savory depth without any soy in sight. Coconut aminos is a brilliant swap here because it mimics the umami richness you'd expect from a great BBQ glaze while keeping the ingredient list completely clean. A final blast at high heat caramelizes the glaze into a gorgeous, deep reddish-brown crust that looks like it came off a competition smoker. Finished with a drizzle of reserved sauce and a scatter of fresh parsley, these ribs are every bit as impressive as they are straightforward to pull off.

About Fig

Fig 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!