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Honey-Ginger Barbecued Ribs Recipe

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Grilling season just wouldn't be the same without these tender, finger-licking-good ribs. My family loves how ginger enhances the slightly sweet marinade. —Linda Tuchband, Overland Park, Kansas
TOTAL TIME: Prep: 1 hour 40 min. + marinating Grill: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 1 hour 40 min. + marinating Grill: 20 min.
MAKES: 8 servings


  • 4 to 5 pounds pork spareribs
  • 2 cups chicken broth
  • 1 cup soy sauce
  • 3/4 cup ketchup
  • 1/2 cup DOLE Canned Pineapple Juice
  • 1/2 cup honey
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 1 teaspoon minced fresh gingerroot
  • GLAZE:
  • 2/3 cup honey
  • 2 tablespoons soy sauce
  • 1 teaspoon minced fresh gingerroot


  1. Place ribs on a rack in a shallow baking pan; cover with foil. Bake at 325° for 1-1/2 hours; cool. In a large bowl, combine the broth, soy sauce, ketchup, pineapple juice, honey, garlic, pepper and ginger. Place ribs in a gallon-size resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
  2. In a small bowl, combine glaze ingredients; set aside. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill ribs, uncovered, over medium heat for 20-25 minutes or until heated through, brushing with glaze during the last 10 minutes. Yield: 8 servings.
Originally published as Honey-Ginger Barbecued Ribs in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p222

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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