Sweet Ginger Ribs Recipe
Sweet Ginger Ribs Recipe photo by Taste of Home
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Sweet Ginger Ribs Recipe

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People ask what’s in the marinade of my glazed ribs with ginger, garlic and peach preserves. Now you know! Psst: It works on steaks and chicken, too. —Grace McKeone, Schenectady, New York
TOTAL TIME: Prep: 15 min. + marinating Grill: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 1-1/2 hours
MAKES: 8 servings


  • 1/2 cup soy sauce
  • 1/2 cup red wine vinegar
  • 1/2 cup ketchup
  • 1/2 cup peach preserves
  • 1/3 cup minced fresh gingerroot
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons brown sugar
  • 6 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon coarsely ground pepper
  • 4 pounds pork baby back ribs

Nutritional Facts

1 serving: 338 calories, 21g fat (8g saturated fat), 81mg cholesterol, 721mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 24g protein.


  1. In a small bowl, whisk the first 10 ingredients until blended. Reserve 1 cup marinade for basting. Divide ribs and remaining marinade between two large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade, covered, overnight.
  2. Remove ribs, discarding remaining marinade in bags. Grill ribs, covered, over indirect medium heat 1-1/2 to 2 hours or until tender, basting occasionally with reserved marinade during the last half hour. Yield: 8 servings.
Originally published as Sweet Ginger Ribs in Simple & Delicious June/July 2016

Light-Bodied White Wine

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

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