Honey Ginger Barbecued Ribs Recipes

HONEY GARLIC RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

STICKY ~ HONEY ~ GARLIC ~ GINGER RIBS

Steps:

• 1. Place all sauce ingredients in a medium saucepan, stirring & simmering over low heat until sugar is dissolved. Set aside to cool.
• 2. Place ribs in a shallow baking dish, I salt & pepper lightly.
• 3. Cover with marinade, completely. Leave marinade for at least 24 hours, turning once.
• 4. When ready to bake, turn oven to 350 degree F. Take ribs from marinade and place in a large roasting pan. Add a little water by pouring down the inside edge of the roaster. Don't let the water go dry, I add some more as it evaporates. In a saucepan, bring marinade to a boil, then simmer until reduced to 1 1/2 cups.
• 5. Bake ribs, basting every 30 - 40 minutes, until tender - about 2 hours. I place foil over pan for the first hour, then remove for the last hour or however long it takes until they're fall of the bone tender. Transfer ribs to cutting board and cut between bones and drizzle or brush with remaining glaze. Enjoy!

LEMON-GINGER BARBECUED RIBS

Steps:

• 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 for 8-10 minutes or until browned, turning occasionally and brushing with sauce. Serve remaining sauce with ribs.

HONEY-GINGER BARBECUED RIBS

Steps:

• Place ribs on a rack in a shallow baking pan; cover with foil. Bake at 325° for 1-1/2 hours; cool. In a large bowl, combine the broth, soy sauce, ketchup, pineapple juice, honey, garlic, pepper and ginger. Place ribs in a gallon-size resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. , In a small bowl, combine glaze ingredients; set aside. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill ribs, uncovered, over medium heat for 20-25 minutes or until heated through, brushing with glaze during the last 10 minutes.

BBQ RIBS WITH SOY GINGER BBQ SAUCE RECIPE

Steps:

• Prep. To create the five-spice dry rub, combine the sweet paprika and five spice powder in a small bowl and blend well (now it's a six-spice rub!).
• Remove the membrane from the slab of ribs (read more on removing the membrane here).
• Season the slab of ribs with kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is ½ teaspoon of kosher salt per pound of meat, but ribs consist of only about 50% meat, so use about ¼ teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unseasoned.
• Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add three to four chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
• Once the smoker or grill is ready, brush both sides of ribs with mayonnaise and lightly season with the five-spice dry rub.
• Cook. Place the slab of ribs meat side up on the main cooking grate as far away from the heat source as possible. Cover the smoker or grill. Allow the ribs to smoke until the meat just begins to shrink back from the ends of the bones, about 3½ hours.
• Lay out two double layers of heavy-duty aluminum foil approximately eight inches (203.2 mm) longer than the ribs. Lay the slab of ribs on the foil meat side down. Fold up the sides of the foil to create a boat, pour in the apple juice, and loosely seal the foil.
• Place the foiled ribs sealed side up on the smoker or grill and cook until the meat shrinks back from the ends of the bones by ¼ to ½ inch (6.4 to 12.7 mm), about 1 hour.
• Make the sauce. While the ribs smoke, make the soy ginger BBQ sauce by combining the ketchup, honey, soy sauce, rice vinegar, brown sugar, ginger, garlic powder, and sesame oil in a small saucepan. Simmer the sauce over medium-high heat while stirring frequently until thickened, about 10 minutes.
• Cook. Remove the ribs from the smoker or grill and cautiously open the foil packet to allow the steam to escape. Gently remove the ribs from the foil and set them back on the smoker or grill meat side up. Cover the smoker or grill and allow the ribs to cook until tender but not falling off the bone, about 20 minutes. We prefer to use the "bend test." Use tongs to pick up one end of the slab of ribs, then bend them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface.
• When they are ready, brush sauce on both sides of the ribs and turn them meat side up on the smoker or grill. Cover the smoker or grill and cook until the sauce sets and becomes tacky, 3 to 4 minutes.
• Serve. Remove the ribs from the smoker or grill, then slice and serve.

GINGER HONEY PORK RIBS

Steps:

• In a food processor, combine ginger, garlic, sugar, 1 tablespoon salt, and pepper; puree to blend.
• Add honey, soy sauce, and fish sauce; blend.
• Place ribs in a large non-reactive container, pour marinade over, toss to combine; cover and let marinate, refrigerated, at least 4 hours up to overnight.
• Bring to room temperature while heating up grill.
• Cook over medium hot coals until done to your liking, about 4 minutes per side; a little char here and there never hurt anyone :wink:.
• For the dipping sauce: Use 4 small bowls and place a teaspoon each of salt and pepper. Squeeze half a lime into each.

HONEY-BBQ OVEN-BAKED RIBS

Steps:

• Line a lipped baking sheet with aluminum foil. Place ribs, meaty side up, on foil.
• Combine honey and barbecue sauce in a small bowl. Brush sauce over ribs.
• Combine paprika, brown sugar, and salt in a small bowl. Sprinkle sugar mixture evenly over sauce on ribs. Using your fingers, rub sauce and sugar mixture around to evenly cover ribs.
• Bake ribs, uncovered, at 300 degrees for one hour.
• After one hour, loosely cover with aluminum foil. Bake for another 30-60 minutes, until ribs are fork-tender.
• Let stand for 3-5 minutes. Slice between ribs for single-bone sections.

GINGER, GARLIC, AND HONEY GRILLED BABY BACK RIBS

Steps:

• Prepare the ribs and spice paste: If necessary, remove the thin, papery membrane from the back of each rack of ribs some stores sell baby backs with the membrane removed. If you are using the larger racks of ribs, cut each rack in half. Place the ribs in a nonreactive baking dish just large enough to hold them in a single layer.
• Place the garlic, ginger, sugar, 1 tablespoon of salt, and the black pepper in a mortar and pound to a paste with a pestle. If you do not have a mortar and pestle, puree these ingredients in a food processor. Work in the honey, soy sauce, and fish sauce.
• Spread the spice paste over the baby back ribs on both sides. Let the ribs marinate in the refrigerator, covered, for 1 to 4 hours; the longer the ribs marinate, the richer the flavor will be.
• Prepare the ingredients for the dipping sauce: Place 1 teaspoon of salt and 1 teaspoon of white pepper in neat mounds side by side in each of 4 tiny bowls for the dipping sauce. Place 2 lime halves next to each bowl.
• Set up the grill for direct grilling and preheat it to medium.
• When ready to cook, brush and oil the grill grate. Place the ribs, bone side down, on the hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs.
• When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
• Transfer the racks of ribs to a cutting board and cut them into individual ribs, then arrange them on a platter or plates for serving.
• Squeeze 1 to 2 tablespoons of lime juice into the bowls of salt and white pepper and stir until mixed. Dip the ribs in the sauce before eating.

HONEY,GARLIC & GINGER RIBS

Steps:

• In a small glass bowl or resealable glass jar mix all the marinade ingredients well.
• Let sit to allow the flavors to blend while you prepare the ribs in step 2
• With the back of a teaspoon begin lifting the membrane on the back of the ribs near a bone.
• When you get enough of the membrane (also called 'silverskin') pryed up from the back of the ribs grasp it with a paper towel and peel it off the ribs.
• This membrane should always be removed, if it's left on it can cause the ribs to curl when they're cooking and they'll also be a bit tougher to chew when left on.
• Cut the two rib racks in half so you've 4 pieces.
• Place the ribs meat side up (bone side down) in a glass dish.
• Evenly distribute the marinade over the top of the ribs and rub to completely cover all the pieces.
• Pierce the meat with a fork all over after you've spread on the marinade - this will help the flavor penetrate the meat.
• Cover the ribs and refrigerate overnight.
• Oil the grates of the BBQ and preheat to 400F - 450F.
• When the grill is ready place the ribs meat side down (bone side up) and close the lid.
• Let the ribs brown up and give them the charred grill marks - usually about 7 or 8 minutes should do.
• Flip the ribs over (bone side down) and close the lid.
• Reduce the temperature to 350F.
• Let the ribs cook for 30 - 40 minutes and check on them.
• The meat should be shrinking back from the bone 1/4" or so.
• Keep checking on the ribs, you don't want them overcooked or they'll dry out.
• Depending on the size of ribs you're using really determines how long to cook them. The bigger and meatier they are the longer they'll take.
• Remove the bbq pork ribs from the grill and place on a cutting board.
• Cut the ribs into individual pieces between the bones.
• Its easier if you do this bone side up so you can see where to cut.
• Serve this as is or with the bbq pork ribs dipping sauce described above.

HONEY-GINGER BARBECUED RIBS

Steps:

• Place ribs on a rack in a shallow baking pan; cover with foil. Bake at 325 degrees F for 1-1/2 hours; cool. In a bowl, combine the broth, soy sauce, ketchup, pineapple juice, honey, garlic, pepper and ginger. Place ribs in a gallon-size resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
• Coat grill rack with nonstick cooking spray before starting the grill. In a small bowl, combine glaze ingredients; set aside. Drain and discard marinade. Grill ribs, uncovered, over medium heat for 20-25 minutes or until heated through, brushing with glaze during the last 10 minutes.