Yeast Free Honey & Ginger BBQ Pork Ribs
Sticky, smoky, and deeply satisfying, these oven-baked ribs deliver the kind of fall-off-the-bone tenderness that makes everyone go quiet at the table. The spice rub layers smoked paprika, cumin, ground ginger, and turmeric into something genuinely complex before the meat even touches the sauce. What makes this work so well for anyone avoiding yeast is the homemade BBQ sauce — built from tomato paste, honey, apple cider vinegar, coconut aminos, fresh ginger, and garlic, it skips the fermented or malt-based ingredients that sneak into most store-bought bottles. That sauce simmers down into a glossy, slightly caramelized glaze that clings to every rib and tastes like it came from a serious backyard pitmaster. The low-and-slow foil method does the heavy lifting on tenderness, and the final blast at high heat locks in that gorgeous reddish-brown finish. It's the kind of recipe that looks impressive but mostly just requires patience — and a good brush for the glaze.
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!