Ginger Short Ribs Recipes

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SWEET GINGER RIBS



Sweet Ginger Ribs image

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

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

  • 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., 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 : Calories 338 calories, Fat 21g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 721mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 24g protein.

GINGER-GLAZED SHORT RIBS



Ginger-Glazed Short Ribs image

Provided by Julia Moskin

Categories     dinner, main course

Time 5h

Yield 8 servings

Number Of Ingredients 15

3 cups dry red wine
7 to 8 pounds bone-in short ribs, separated into whole ribs
Kosher salt
2 whole heads garlic, papery outer skins removed, cut in half horizontally
5 large fresh shiitake mushroom caps, halved
2 carrots, peeled and chopped
2 medium yellow onions, peeled and quartered
1 celery stalk, chopped
1 4-inch piece fresh ginger, peeled and sliced crosswise 1/4-inch thick
About a dozen allspice berries, lightly crushed
1 cinnamon stick
1 sheet konbu, 5 inches by 6 inches available at Japanese or health-food stores
A dozen sprigs fresh thyme
6 to 8 cups chicken stock, homemade or low-sodium canned
6 tablespoons red wine vinegar

Steps:

  • Heat the oven to 325 degrees. In a saucepan, boil the wine over high heat until reduced to 1/2 cup.
  • Generously sprinkle the ribs on all sides with salt and transfer to a large roasting pan, bone side up. Scatter the garlic, mushrooms, carrots, onions, celery, ginger, allspice, cinnamon, konbu and thyme on the ribs. Mix 6 cups of the stock and vinegar with the reduced wine and add to the ribs. The liquid should come about 2/3 of the way up the sides of the meat. Add more stock if needed.
  • Cover the pan tightly with layers of foil. Transfer to the oven and cook until the meat is very tender, 3 1/2 to 4 hours.
  • Remove from the oven and carefully remove the foil. When the ribs are cool enough to handle, transfer them to a dish. Remove and discard the bones and any bits of vegetables and spice.
  • Strain the liquid in the pan through a sieve and discard the solids. Let the liquid settle, then spoon off the fat or use a fat separator. You should have about a quart of liquid. (At this point, you can refrigerate the meat and sauce, separately, for up to three days.)
  • To finish the dish, heat the oven to 375 degrees. Put the strained liquid back in the roasting pan and bring to a boil on the stove. Add the meat in a single layer. Transfer to the oven and baste frequently with the liquid, until shiny and thick but not sticky, and until the ribs are well glazed, 10 to 20 minutes. Serve the ribs with extra sauce.

GINGER SHORT RIBS



Ginger Short Ribs image

Make and share this Ginger Short Ribs recipe from Food.com.

Provided by Barb G.

Categories     Pineapple

Time 3h20m

Yield 4-5 serving(s)

Number Of Ingredients 7

6 ounces fresh ginger, about
4 lbs lean short rib of beef, fat trimmed,cut into 3 to 4 inch pieces
2 cups finely chopped onions
1 cup finely chopped pineapple, fresh or 1 cup canned unsweetened pineapple, drained
1/3 cup soy sauce, about
1/4 cup thinly sliced fresh mint leaves
mint sprig

Steps:

  • Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
  • Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
  • Evenly distribute ginger, onions, and pineapple over and around meat.
  • Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
  • Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
  • Uncover ribs and bake until browned, about, 10 minutes.
  • Skim fat from juices and discard.
  • Scatter sliced mint over meat; garnish with mint sprigs.
  • Add more soy sauce to taste.

GINGER COUNTRY-STYLE PORK RIBS



Ginger Country-Style Pork Ribs image

Finally, a rib recipe where you get to taste the meat instead of the sauce. The orange and ginger add a nice flavor while letting the ribs be the star. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 8 servings.

Number Of Ingredients 12

4 pounds boneless country-style pork ribs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup orange juice
1/2 cup balsamic vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons minced fresh gingerroot
2 tablespoons honey
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Sprinkle ribs with salt and pepper; place in a 5-qt. slow cooker. In a small bowl, whisk orange juice, vinegar, soy sauce, ginger, honey, garlic and pepper flakes; pour over ribs. Cook, covered, on low 4-5 hours or until meat is tender., Remove ribs to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened. Spoon over ribs.

Nutrition Facts : Calories 417 calories, Fat 21g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 535mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 40g protein.

SOY SAUCE-MARINATED SHORT RIBS WITH GINGER



Soy Sauce-Marinated Short Ribs with Ginger image

A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.

Categories     Bon Appétit     Braise     Beef     Beef Rib     Soy Sauce     Garlic     Sesame Oil     Ginger     Anise     Dinner

Yield 4 servings

Number Of Ingredients 14

2 cups soy sauce
1 cup sugar
2 tablespoons toasted sesame oil
1 tablespoon crushed red pepper flakes
6 garlic cloves, chopped
1 (2-inch) piece ginger, peeled, chopped
8 star anise pods
4 (2-inch-thick) English-style bone-in beef short ribs (about 1 pound each)
1 tablespoon cornstarch
1 tablespoon fresh lime juice
2 cups cooked white rice (from 1 cup uncooked)
1 scallion, thinly sliced
1 teaspoon toasted sesame seeds
Lime wedges and Sriracha (for serving)

Steps:

  • Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
  • Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2-2 hours.
  • Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10-15 minutes.
  • Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
  • Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you'll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.

TOMATO AND GINGER PRESSURE COOKER SHORT RIBS RECIPE BY TASTY



Tomato And Ginger Pressure Cooker Short Ribs Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories     Lunch

Yield 4 servings

Number Of Ingredients 18

3 lb bone in, english-cut, short ribs, cut into 2 in (5 cm)
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons olive oil
⅓ cup soy sauce
½ cup beef broth
1 teaspoon sesame oil
1 tablespoon red pepper flakes
¼ cup light brown sugar
4 cloves garlic, grated
3 tablespoons ginger paste
2 cans Campbell's® Tomato Soup
2 tablespoons cornstarch
¼ cup water
2 teaspoons mirin
white rice, for serving, cooked
scallion, for garnish
sesame seed, for garnish

Steps:

  • Season the short ribs all over with salt and pepper.
  • Turn the pressure cooker on to the Sauté setting. Add the olive oil to the pot and heat until shimmering. Working in batches, add the short ribs and sear on all sides until browned, 2-3 minutes per side. Once all of the short ribs have been seared, return to the pot, nestling to fit in an even layer.
  • In a small bowl, whisk together the soy sauce, beef broth, sesame oil, red pepper flakes, brown sugar, garlic, and ginger.
  • Pour the sauce and Campbell's® Tomato Soup into the pot over the short ribs. Secure the lid and turn off the Sauté setting, then set to pressure cook on high for 1 hour.
  • In a small bowl, whisk together the cornstarch, water, and mirin until smooth.
  • Release the pressure valve until all the steam has been released. Transfer the short ribs to a bowl and skim off any fat from the surface of the braising liquid. Turn on the Sauté setting and stir the cornstarch slurry into the braising liquid. Bring to a simmer and cook until the sauce has thickened, about 3 minutes. Return the short ribs to the pressure cooker and turn to coat in the sauce.
  • Serve the short ribs over white rice and garnish with sliced scallions and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 885 calories, Carbohydrate 40 grams, Fat 47 grams, Fiber 2 grams, Protein 68 grams, Sugar 20 grams

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  • Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10–15 minutes.
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