Honey Ginger Barbecued Ribs Recipes

Steps:

• For ribs and marinade:
• 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.
• For dipping sauce:
• 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.
• Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. Before serving, 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.
• Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

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.

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!

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.

Steps:

• Stir together all sauce ingredients in a 2- to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)

Steps:

• Place ribs bone side down in a large roasting pan; pour 1 cup water over ribs. Cover tightly and bake at 350° for 1-1/2 hours., In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over ribs. , Bake, uncovered, for 45 minutes or until meat is tender, basting occasionally. Cut into serving-size pieces.

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.

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.