Ginger Garlic and Honey Grilled Baby Back Ribs
Fire up the grill and prepare to dazzle your taste buds with these Ginger Garlic and Honey Grilled Baby Back Ribs! Infused with a luscious marinade of garlic, freshly grated ginger, sweet honey, savory soy sauce, and a hint of sesame oil, these ribs are a perfect balance of bold, tangy, and sweet flavors. The slow grilling process ensures fall-off-the-bone tenderness, while the final sear over high heat creates a mouthwatering caramelized char. Ideal for cookouts or weekend feasts, this recipe elevates classic barbecue with its Asian-inspired flair. Garnished with fresh green onions for a burst of color and freshness, these smoky, sticky ribs are guaranteed to be the star of your summer table.
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Recipe Information
Ingredients
- 2 racks baby back ribs
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 0.5 cup honey
- 0.25 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 cup water
- 2 stalks green onions
Instructions
Rinse the baby back ribs under cold water and pat them dry with paper towels.
Remove the silver skin membrane from the back of the ribs for better flavor and tenderness.
Mince the garlic and grate the fresh ginger. Set both aside.
In a medium bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, grated ginger, ground black pepper, and salt. Add water and mix to combine into a marinade.
Place the ribs into a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are fully coated.
Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
Preheat your grill to medium heat (about 300°F/150°C). If using a charcoal grill, create an indirect heat zone.
Remove the ribs from the marinade and reserve the marinade for basting. Pat the ribs dry and place them on the grill, bone-side down.
Cover the grill and cook the ribs over indirect heat for about 2 to 2.5 hours, basting them with the reserved marinade every 30 minutes.
During the last 10 minutes of cooking, increase the heat on the grill to medium-high and transfer the ribs to direct heat. Grill each side for a few minutes to develop a nice char, being careful not to burn them.
Remove the ribs from the grill and let them rest for 10 minutes before slicing between the bones.
Garnish with chopped green onions and serve with your favorite sides. Enjoy!
Nutrition Facts
Calories |
5595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.0 g | 450% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 8640 mg | 376% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 197.0 g | ||
| Protein | 368.5 g | 737% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 898 mg | 69% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4798 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
