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Honey-Ginger Barbecued Ribs

 Honey-Ginger Barbecued Ribs
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
8 ServingsPrep: 1 hour 40 min. + marinating Grill: 20 min.


  • 4 to 5 pounds pork spareribs
  • 2 cups chicken broth
  • 1 cup soy sauce
  • 3/4 cup ketchup
  • 1/2 cup 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


  • 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.
  • 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

2 of 2

Honey-Ginger Barbecued Ribs (continued)

Directions (continued)

  • through, brushing with glaze during the last 10 minutes. Yield: 8
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.