Turkey Free Honey & Ginger BBQ Pork Ribs
Sticky, caramelized, and packed with warm spice, these oven-baked baby back ribs are the kind of centerpiece that makes everyone lean in before the plate even hits the table. A dry rub of smoked paprika, cumin, ground ginger, and turmeric builds deep, layered flavor right into the meat, while a long, slow bake at 300°F does the heavy lifting to get everything fall-off-the-bone tender. The homemade BBQ sauce is where things really shine — honey, fresh ginger, garlic, and a splash of apple cider vinegar come together into a glossy, slightly tangy glaze that clings to every rib. Coconut aminos keep the sauce rich and savory without any soy-based ingredients, so you're working with a clean, straightforward ingredient list from start to finish. A final blast at high heat caramelizes the glaze into those gorgeous, slightly charred edges that make ribs worth the wait. Whether you're feeding a crowd or just treating yourself to something seriously satisfying, this recipe delivers restaurant-quality results entirely from your own kitchen.
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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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