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Sweet Ginger Ribs

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
  • Total Time
    Prep: 15 min. + marinating Grill: 1-1/2 hours
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • In a small bowl, whisk the first 10 ingredients until blended. In a small container, 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 in bags overnight.
  • Remove ribs, discarding remaining marinade in large containers. 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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