Print Options

Back to Lemon-Ginger Barbecued Ribs >

Include these items:

Taste of Home Logo

Lemon-Ginger Barbecued Ribs

 Lemon-Ginger Barbecued Ribs
Although my husband does most of the cooking for us, the kitchen is all mine on weekends! I was inspired to make this recipe for a family member who's allergic to tomatoes.
8 ServingsPrep: 5 min. Cook: 2 hours 10 min.


  • 8 pounds pork baby back ribs, cut into serving-size pieces
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1/2 cup light corn syrup
  • 4 garlic cloves, peeled
  • 2 tablespoons ground ginger
  • 1 tablespoon onion powder
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon pepper
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons paprika
  • 3/4 cup canola oil


  • Place the ribs in two shallow roasting pans; add water. Cover and
  • bake at 325° for 2 hours.
  • For sauce, in a blender, combine the lemon juice, corn syrup, garlic
  • and seasonings; cover and process until blended. While processing,
  • gradually add oil in a steady stream.
  • Drain ribs. Using long-handled tongs, moisten a paper towel with
  • cooking oil and lightly coat the grill rack. Spoon some of the sauce
  • over ribs.
  • Grill, uncovered, over medium-low heat or broil 4 in. from the heat

2 of 2

Lemon-Ginger Barbecued Ribs (continued)

Directions (continued)

  • for 8-10 minutes or until browned, turning occasionally and brushing
  • with sauce. Serve remaining sauce with ribs. Yield: 8 servings.
Nutritional Facts: 1 serving equals 1,026 calories, 82 g fat (25 g saturated fat), 245 mg cholesterol, 679 mg sodium, 20 g carbohydrate, 1 g fiber, 51 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.