Best 11 Sweet Ginger Ribs Recipes

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Craving a dish that is sweet, tangy, and finger-licking good? Look no further than sweet ginger ribs. This tantalizing dish offers a burst of flavors that will leave you wanting more. With a crispy outer layer and a tender, juicy interior, these ribs are perfect for any occasion. Whether you are hosting a backyard barbecue or simply want to enjoy a delicious meal at home, sweet ginger ribs are sure to be a hit. So, fire up the grill or preheat the oven, and let's dive into the world of sweet and tangy perfection.

Check out the recipes below so you can choose the best recipe for yourself!

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 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.

SWEET TEMPTATION RIBS: TAMARIND-GLAZED SPARE RIBS



Sweet Temptation Ribs: Tamarind-Glazed Spare Ribs image

Why "Sweet Temptation"? Well, the day that I came up with these ribs, Bren happened to be abstaining from pork. Normally, his willpower is strong but ribs happen to be a real source of weakness for him. He couldn't believe that the very first time I had made ribs at home would be on a day when he was abstaining from them. Later, as my friends and I chowed down on them, Bren couldn't even watch us gnaw on 'dem bones-he had to keep his eyes averted all the way through lunch!

Provided by Aarti Sequeira

Time P1DT2h10m

Yield 4 servings

Number Of Ingredients 16

2 (2-pounds) racks pork spare ribs
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 chile de arbol, optional
2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons kosher salt
3 tablespoons peanut oil
1/2 teaspoon freshly cracked peppercorns
1/2 cup minced shallots
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1/4 cup whiskey
2 tablespoons tamarind paste, such as Neera brand, see Cook's Note*
3 tablespoons sweet soy or kecap manis or stir together 11/2 tablespoons each ketchup and soy sauce, see Cook's Note*
2 tablespoons ketchup

Steps:

  • The day before you want to eat the ribs, line a baking sheet with some heavy-duty aluminum foil, and set a cooling rack on the sheet. Wash the rib racks and then thoroughly pat them dry with paper towels and place them on the rack.
  • To make the dry rub: Set a small skillet (I used a cast iron one) over medium heat. Add the fennel seeds, cumin seeds and chile, if using. Toast the spices, shaking often, until the seeds darken a touch, release their aroma, and smoke ever so slightly. Pour the seeds and the chile into a pestle and mortar or a spice grinder and grind until fine (break the chile up with your hands first if using a spice grinder). Add the brown sugar, paprika and 2 tablespoons salt and stir to combine, smoothing out any lumps in the sugar.
  • Sprinkle half of the rub over the ribs and massage into the meat evenly. Flip the ribs over and massage the remaining rub into the meat. Cover the ribs tightly with plastic wrap, and refrigerate overnight.
  • To make the glaze: In a medium saucepan over medium-high heat, warm the peanut oil until shimmering. Add the peppercorns and cook for 30 seconds. Add the shallots, garlic and ginger. Cook until the shallots soften and turn slightly golden, about 5 minutes.
  • Turn the heat off and add the whiskey. Turn the heat back on, and cook until the whiskey has mostly evaporated. Then add 1/2 cup of water, the tamarind, sweet soy and ketchup. Stir together, and reduce the heat until the mixture is at a simmer. Cook until the mixture has thickened slightly, about 10 minutes. Set aside until you're ready to use it.
  • When you're ready to cook, preheat the oven to 350 degrees F. Pull the ribs out of the refrigerator and leave on the counter as the oven heats up. Then, remove the plastic wrap from the ribs. Roast the ribs until the meat is tender, about 1 1/2 hours, rotating the pan halfway through to ensure even cooking.
  • Pull the ribs out of the oven and turn it up to 425 degrees F. Brush the tamarind sauce liberally on both sides of the rib racks, and return the ribs to the oven for about 10 more minutes. Brush with sauce one more time and serve with plenty of napkins!

STICKY SWEET RIBS



Sticky Sweet Ribs image

Provided by Food Network

Categories     main-dish

Time 7h25m

Yield 8 servings

Number Of Ingredients 12

4 racks St. Louis pork ribs
2 cups soy sauce
2 cups brown sugar
1/2 cup fresh peeled garlic cloves
1/2 cup chopped fresh ginger
1 tablespoon ground black pepper
2 cups guava puree
1 1/2 cups soy sauce, preferably Aloha brand
1/2 cup honey
1/2 cup yuzu lime juice
Salt and pepper
1 cup cornstarch

Steps:

  • For the ribs: Preheat the oven to 450 degrees F.
  • Place ribs, soy sauce, brown sugar, garlic, ginger, pepper and 1 quart water in a roasting pan, cover with foil and roast for 4 hours. Remove foil and pour off excess liquid, then chill thoroughly.
  • For the sauce: Combine guava, soy sauce, honey, yuzu lime juice and salt and pepper in a saucepot and bring to a simmer on high heat. Combine cornstarch and enough water to make a slurry in a small bowl, then add to sauce while simmering. Cook at medium-high heat for 2 more minutes, then remove from heat.
  • Preheat a grill for cooking at medium-high heat.
  • Slice ribs into 2-rib portions, then grill 1 to 2 minutes on each side. Remove and place in saucepot with simmering sauce and simmer until hot, about 5 minutes.

MOM'S 'SWEET 'N' SOURS' PORK RIBS



Mom's 'Sweet 'n' Sours' Pork Ribs image

My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!

Provided by HOWITZER

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h25m

Yield 4

Number Of Ingredients 11

1 cup white sugar
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
2 cups water
½ cup soy sauce
½ cup vinegar
2 pounds pork spareribs, cut into bite size pieces
1 tablespoon vegetable oil
2 cloves garlic, chopped

Steps:

  • In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
  • Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
  • Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 59.1 g, Cholesterol 120.1 mg, Fat 33.7 g, Fiber 0.6 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 2481.6 mg, Sugar 50.5 g

SWEET AND SPICY RIBS WITH CILANTRO AND CUCUMBER



Sweet and Spicy Ribs With Cilantro and Cucumber image

These ribs are a treat to put together, since everything cooks in one pan until the sauce becomes a sticky glaze and the ribs turn soft and tender. Some roasted potatoes or a potato salad would do well here if you're serving this as part of a larger spread. Not to be confused with mango chutney, hot mango pickle is a traditional jarred condiment made by preserving mangoes and a variety of hot spices. It's used most commonly in South Asia, and provides the sour and spicy qualities that give these ribs that special oomph of flavor. You can find it in the international section of many supermarkets or in other specialty markets.

Provided by Yotam Ottolenghi

Categories     dinner, meat, roasts, main course

Time 3h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/4 cup/40 grams peeled and finely chopped fresh ginger (from a fat 2-inch knob)
1 small jalapeño, finely chopped, seeds and all
1 1/4 cups/300 milliliters pomegranate juice
3/4 packed cup/30 grams roughly chopped fresh cilantro (fresh coriander)
1/3 packed cup/75 grams light brown sugar
1/3 cup/75 grams hot mango pickle, roughly chopped
2 tablespoons tomato paste
1 1/2 tablespoons coriander seeds, roughly crushed using a mortar and pestle
2 1/4 pounds/1 kilogram baby back ribs (pork loin ribs), cut into 4 equal sections of about 4 ribs each, stabbed a few times on the bony side with a small sharp knife
12 ounces/340 grams shallots (about 4 large or 8 medium shallots), peeled and left whole or halved lengthwise if large
Kosher salt and black pepper
1 English cucumber (about 12 ounces/340 grams), halved lengthwise, deseeded, then very thinly sliced into half-moons
1/4 packed cup/10 grams roughly chopped fresh cilantro (fresh coriander)
3 tablespoons sour cream
1 tablespoon fresh lime juice
1 tablespoon olive oil

Steps:

  • Heat the oven to 300 degrees Fahrenheit/150 degrees Celsius.
  • Prepare the ribs: Add the oil to a large skillet and heat over medium-high. Once hot, add the ginger and jalapeño and stir until fragrant, about 1 1/2 minutes. Add the pomegranate juice, cilantro (fresh coriander), sugar, mango pickle, tomato paste and 1 tablespoon crushed coriander seeds and bring to a simmer. Cook, stirring occasionally, until thickened slightly, about 5 minutes. Set aside.
  • Add the ribs, shallots, 3/4 teaspoon salt and plenty of pepper to a 10-by-13-inch/26-by-34-centimeter roasting pan and toss everything together, arranging the ribs flesh-side up. Pour the sauce on top, wrap tightly with foil, then transfer to the oven to cook for 2 hours.
  • Turn the heat up to 375 degrees Fahrenheit/190 degrees Celsius, remove the foil and baste the ribs with the sauce. Cook, basting once throughout, until ribs are a deep chocolate brown and the sauce is sticky, about 25 minutes more. Let cool slightly while you make the cucumber raita.
  • Heat the remaining 1/2 tablespoon coriander seeds in a small skillet over medium-high. Toast until fragrant, shaking the pan occasionally, 1 to 2 minutes. Transfer to a medium bowl along with the cucumber, cilantro (fresh coriander), sour cream, lime juice, oil, 1/2 teaspoon salt and a good grind of pepper; toss everything together to combine.
  • Divide the ribs, shallots and cucumber salad among 4 plates, spooning some of the sauce over the ribs, and serve immediately.

STICKY CHINESE SPARERIBS



Sticky Chinese Spareribs image

The sweet, tangy sauce on these ribs--with honey, sherry, ginger and soy sauce--will make these spareribs a new family favorite.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 6

4 pounds pork spareribs
½ cup Kikkoman Soy Sauce
⅓ cup honey
¼ cup dry sherry
1 clove garlic, crushed
¼ teaspoon ground ginger

Steps:

  • Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
  • Combine remaining ingredients; brush ribs thoroughly with sauce.
  • Cover and bake at 350 degrees F. 1 hour.
  • Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

Nutrition Facts : Calories 908.6 calories, Carbohydrate 25.9 g, Cholesterol 239.9 mg, Fat 60.1 g, Fiber 0.1 g, Protein 61.8 g, SaturatedFat 22 g, Sodium 2115.4 mg, Sugar 23.3 g

HONEY,GARLIC & GINGER RIBS



Honey,Garlic & Ginger Ribs image

Love BBQ pork ribs but you want something different? This recipe is for you

Provided by joblogs

Time 15m

Yield Serves 6

Number Of Ingredients 0

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.

SWEET SOY-GRILLED SHORT RIBS



Sweet Soy-Grilled Short Ribs image

Provided by Steven Raichlen

Categories     Beef     Ginger     Fourth of July     Father's Day     Sake     Summer     Grill/Barbecue     Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 8

1 cup sugar
3/4 cup Chinese oyster sauce
1/2 cup soy sauce
1/2 cup sake (Japanese rice wine), Chinese rice wine, or dry sherry
3 cloves garlic, minced
1 piece (1 inch) peeled fresh ginger, minced
2 scallions, white parts minced, green parts thinly sliced
About 3 pounds bone-in individual beef short ribs, cut crosswise into 1/2-inch-wide pieces

Steps:

  • 1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 1 to 2 hours.
  • 2. Set up the grill for direct grilling and preheat to high; use the Mississippi test* to check the heat.
  • 3. When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and grill until sizzling and darkly browned on the outside and cooked to taste, 3 to 4 minutes per side for medium.
  • 4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.
  • *When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away.
  • Variation
  • How to cook full-size Sweet Soy-Grilled Short Ribs:
  • You'll need about 3 to 4 pounds of bone-in individual short ribs. Make the marinade following the directions in Step 1, then marinate the short ribs for 3 to 4 hours. Set up the grill for indirect grilling and preheat to medium (325° to 350°F). When ready to cook, brown the ribs on both sides directly over the fire before moving them to the center of the grate, over the drip pan and away from the heat, and covering the grill. The ribs will be tender and cooked through after 1 1/2 to 2 hours. If the ribs start to brown too much halfway through cooking, wrap them in aluminum foil.

GINGERED SPARERIBS WITH BROWN SUGAR AND SOY



Gingered Spareribs with Brown Sugar and Soy image

Provided by Lyn Utsugi

Categories     Ginger     Braise     Sauté     Pork Rib     Fall     Bon Appétit     Hawaii

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
3 pounds well-trimmed pork spareribs, cut into individual ribs
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
3/4 cup (packed) golden brown sugar
3/4 cup rice vinegar
1/2 cup reduced-sodium soy sauce
1 teaspoon cornstarch dissolved in 1 tablespoon cold water (optional)
Steamed white rice

Steps:

  • Heat vegetable oil in large wide shallow pot over medium-high heat. Working in batches, add ribs and brown on all sides, about 8 minutes. Transfer ribs to large bowl. Add garlic and ginger to pot; sauté 30 seconds. Add brown sugar, vinegar, and soy sauce. Stir to blend. Return ribs to pot. Cover pot and simmer over medium-low heat until meat is tender, turning ribs occasionally, about 45 minutes. If sauce is thin, gradually add cornstarch mixture to ribs and simmer until sauce thickens slightly, about 2 minutes. Serve ribs over rice.

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)



Sticky Asian Ribs Recipe (in the OVEN!) image

Salty but sweet and covered in a delicious sticky sauce - our Sticky Asian Ribs will be your new BBQ staple.

Provided by Steph

Categories     Main Course

Yield 6

Number Of Ingredients 18

3 pounds baby back ribs (about 2 slabs)
1/2 cup brown sugar
1 Tablespoon dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
1 Tablespoon salt
1 teaspoon pepper
1/2 cup honey
1/2 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup soy sauce
2 teaspoons minced garlic
1 teaspoon ground ginger
1 teaspoon sriracha
1 Tablespoon cornstarch
1 Tablespoon water
1/2 Tablespoon sesame seeds
2 green onions (diced)

Steps:

  • Preheat oven to 275 degrees.
  • Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
  • In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
  • Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
  • Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
  • While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
  • In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
  • Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
  • Top with sesame seeds and green onions.

Tips:

  • Prep Your Ribs: Before you start cooking, remove the thin membrane from the back of the ribs. This will help the ribs cook more evenly and make them more tender.
  • Use a Quality Ginger Beer: The ginger beer is a key ingredient in this recipe, so make sure you use a good quality brand. Look for a ginger beer that is made with real ginger and has a strong flavor.
  • Don't Overcook the Ribs: The ribs are done cooking when they are fall-off-the-bone tender. However, if you overcook them, they will become dry and tough.
  • Serve with Your Favorite Sides: Sweet ginger ribs can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

Sweet ginger ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are coated in a sweet and tangy ginger sauce that is sure to please everyone. Whether you are serving them as an appetizer or a main course, these ribs are sure to be a hit.

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