HONEY BARBECUED RIBS
"My family celebrates four birthdays in July, and these tender ribs are a must at our joint get-together," writes Joyce Duff of Mansfield, Ohio. Honey adds wonderful flavor to the homemade sauce.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place ribs in a large kettle or Dutch oven; sprinkle with garlic salt and pepper. Add enough water to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour or until juices run clear and ribs are tender; drain. , Meanwhile, combine the remaining ingredients. Grill ribs, uncovered, over medium heat for 10-12 minutes, basting with sauce and turning occasionally.
Nutrition Facts : Calories 666 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 1324mg sodium, Carbohydrate 80g carbohydrate (67g sugars, Fiber 1g fiber), Protein 40g protein.
GINGER AND HONEY BABY BACK RIBS
I found this on the Tastespotting website. This recipe is under a Cambodian tag. The site recommends fish sauce (such as nam pla or nuoc nam). You can make a dipping sauce above as well and allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce. Prep time does not include MARINATING time. Cooking time varies due to barbequing.
Provided by Ck2plz
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution-it will be slippery). Place ribs on large rimmed baking sheet.
- Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section).
- Cover with plastic wrap and refrigerate at least 4 hours. Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.
- Spray grill rack with nonstick spray. Prepare barbecue (high heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack for 3-5 minutes to sear. Turn the grill down to medium for 10 minutes. Flip over to bone side and turn back to high for 5 minutes. Grill ribs on medium for another 15 minutes. Adjust cooking time depending on the thickness of your ribs.
- Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. You can make the dipping sauce above as well and allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.
GINGER HONEY PORK RIBS
The inspiration for this recipe come from one by Steven Raichlen (BBQ U fame). His recipe was far too peppery. These are Cambodian-style ribs. I made this with country ribs, that were cut much thinner than what I normally find in the market. They are bone-in, meaty, and fatty. I try to render most of the fat off on the grill. But watch those flare-ups! I did not like the dipping sauce, so just served lime wedges to squeeze onto the ribs.
Provided by threeovens
Categories Pork
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 640.4, Fat 43.3, SaturatedFat 15.7, Cholesterol 156.4, Sodium 4788.9, Carbohydrate 20.7, Fiber 2, Sugar 13, Protein 42.1
GINGER, GARLIC, AND HONEY GRILLED BABY BACK RIBS
Received in an email. Originally from 'Planet Barbecue!: 309 Recipes, 60 Countries'. You will need 1-4 hours for marinating which is not included in prep time.
Provided by AZPARZYCH
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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GINGER AND HONEY BABY BACK RIBS RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (18)Servings 6
- Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution—it will be slippery). Place ribs on large rimmed baking sheet.
- Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. DO AHEAD Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.
- Place each of 6 very small bowls on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.
- Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side.
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