Ginger Ribs or Chicken Legs Wings
Savor the irresistible flavors of Ginger Ribs or Chicken Legs & Wings, a crowd-pleasing dish that's equal parts tender and flavorful. This recipe combines your choice of protein—juicy pork ribs or succulent chicken legs and wings—with a perfectly balanced marinade of fresh ginger, garlic, soy sauce, honey, and sesame oil. Slow baked to caramelized perfection, the meat is basted with a rich glaze that enhances its savory-sweet profile. A quick broil at the end ensures a golden, sticky finish, while garnishes of chopped green onions and toasted sesame seeds add a touch of freshness and crunch. Ready in just over an hour, this dish pairs beautifully with steamed rice or roasted vegetables, making it an easy yet show-stopping centerpiece for any meal. Perfect for families or entertaining guests, this ginger-infused recipe is sure to leave everyone coming back for more!
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Recipe Information
Ingredients
- 2 lbs Pork ribs or chicken legs and wings
- 2 inches (grated) Fresh ginger
- 3 whole (minced) Garlic cloves
- 0.25 cup Soy sauce
- 3 tbsp Honey
- 1 tbsp Sesame oil
- 2 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 stalks (chopped) Green onions
- 1 tbsp (optional for garnish) Sesame seeds
Instructions
Prepare the protein: If using ribs, cut them into individual rib portions. If using chicken, ensure the legs and wings are cleaned and patted dry with a paper towel.
Make the marinade: In a large bowl, combine grated ginger, minced garlic, soy sauce, honey, sesame oil, brown sugar, rice vinegar, salt, and black pepper. Stir until the sugar is dissolved.
Marinate the meat: Add the ribs or chicken to the bowl and coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top (if available) to allow for even heat circulation.
Arrange the marinated ribs or chicken on the prepared baking sheet, reserving the remaining marinade.
Bake for 20 minutes, then flip the meat and baste generously with reserved marinade. Bake for an additional 15-20 minutes, or until the ribs are caramelized and tender or the chicken is fully cooked (165°F internal temperature for chicken).
Optional: For extra caramelization, place the ribs or chicken under the broiler on high for 2-3 minutes, watching closely to prevent burning.
Garnish with chopped green onions and sesame seeds before serving.
Serve hot with steamed rice, a side salad, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 19.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 649 mg | 14% | |
*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.
