Taste of Home
Sweet Ginger Ribs
TOTAL TIME: Prep: 15 min. + marinating Grill: 1-1/2 hours
YIELD: 8 servings.
People ask what’s in the marinade of my glazed sweet ginger ribs with ginger, garlic and peach preserves. Now you know! Psst: It works on steaks and chicken, too. —Grace McKeone, Schenectady, New York
Ingredients
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1/2 cup soy sauce
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1/2 cup red wine vinegar
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1/2 cup ketchup
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1/2 cup peach preserves
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1/3 cup minced fresh gingerroot
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2 tablespoons stone-ground mustard
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2 tablespoons brown sugar
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6 garlic cloves, minced
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1/2 teaspoon crushed red pepper flakes
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1/2 teaspoon coarsely ground pepper
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4 pounds pork baby back ribs
Directions
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1.
In a small bowl, whisk the first 10 ingredients until blended. In a small container, reserve 1 cup marinade for basting. Divide ribs and the remaining marinade between 2 large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade overnight.
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2.
Remove ribs, discarding remaining marinade from bags. Grill ribs, covered, over indirect medium heat 1-1/2-2 hours or until tender, basting occasionally with reserved marinade during the last half hour.
Nutrition Facts
1 serving: 338 calories, 21g fat (8g saturated fat), 81mg cholesterol, 721mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 24g protein.
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