Ribs With Ginger Garlic Honey And Soy Glaze Recipe 435

HONEY GARLIC RIBS

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.

ST. LOUIS-STYLE RIBS WITH SOY-GINGER BARBECUE SAUCE

Steps:

• Prepare the ribs: Place the ribs bone-side up on a work surface. Starting at one end, insert the tip of a knife between the membrane and the bones to loosen the membrane, then pull it off. Flip the ribs so they are meat-side up. Rub each rack with 1 tablespoon scotch, if using. Combine the brown sugar, 5 teaspoons salt, 1 teaspoon pepper, the ground ginger and paprika in a small bowl. Rub the ribs on both sides with the spice mixture. Wrap each rack in heavy-duty foil, then wrap in another layer of foil, making sure the seam is on the opposite side to prevent leaking. Refrigerate 8 hours or overnight.
• Preheat a grill to medium low (350 degrees F on gas or 335 degrees F on charcoal). Put the foil-wrapped ribs meat-side down on the grates. Grill, carefully flipping the ribs every 30 minutes, until the meat is tender but not falling apart and the tip of a paring knife inserted into the ribs meets slight resistance, 1 to 1 1/2 hours. (If using charcoal, add more coals as needed so the temperature stays between 300 degrees F and 325 degrees F.)
• Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, garlic and fresh ginger and cook, stirring often, until just beginning to brown, 5 to 6 minutes. If using the scotch, remove the pan from the heat and stir in the scotch, then return to the heat and cook until almost dry, 1 to 2 minutes. Stir in 1/2 cup water, the ketchup, brown sugar, vinegar, soy sauce, mustard, chili-garlic sauce and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until thick and glossy, about 30 minutes; you should have about 1 1/2 cups sauce. Transfer to a blender and puree until smooth. (You can make the sauce up to 1 day ahead; refrigerate until ready to use.) Divide the sauce between 2 bowls-half for cooking and half for serving.
• When the ribs are ready, transfer to a baking sheet. Unwrap and discard the foil and any accumulated juices. Brush the meat side with the barbecue sauce and return to the grill, meat-side up. Cover and grill, moving the ribs around to prevent flare-ups, until the sauce cooks in, about 5 minutes. Brush the ribs with more sauce, flip and cook until lightly charred, 2 to 3 minutes. Flip the ribs so they're meat-side up again, brush with more sauce and grill 5 more minutes. Flip the ribs again and brush the bone side with sauce, then flip again and brush the meat side one last time. Transfer to a cutting board and let rest 15 minutes.
• Cut the racks into individual ribs. Serve with the reserved barbecue sauce.

HONEY GARLIC RIBS

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.

HONEY GARLIC SLOW COOKER RIBS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
• Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
• Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
• Enjoy!

BBQ RIBS WITH SOY GINGER BBQ SAUCE RECIPE

Steps:

• Prep. To create the five-spice dry rub, combine the sweet paprika and five spice powder in a small bowl and blend well (now it's a six-spice rub!).
• Remove the membrane from the slab of ribs (read more on removing the membrane here).
• Season the slab of ribs with kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is ½ teaspoon of kosher salt per pound of meat, but ribs consist of only about 50% meat, so use about ¼ teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unseasoned.
• Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add three to four chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
• Once the smoker or grill is ready, brush both sides of ribs with mayonnaise and lightly season with the five-spice dry rub.
• Cook. Place the slab of ribs meat side up on the main cooking grate as far away from the heat source as possible. Cover the smoker or grill. Allow the ribs to smoke until the meat just begins to shrink back from the ends of the bones, about 3½ hours.
• Lay out two double layers of heavy-duty aluminum foil approximately eight inches (203.2 mm) longer than the ribs. Lay the slab of ribs on the foil meat side down. Fold up the sides of the foil to create a boat, pour in the apple juice, and loosely seal the foil.
• Place the foiled ribs sealed side up on the smoker or grill and cook until the meat shrinks back from the ends of the bones by ¼ to ½ inch (6.4 to 12.7 mm), about 1 hour.
• Make the sauce. While the ribs smoke, make the soy ginger BBQ sauce by combining the ketchup, honey, soy sauce, rice vinegar, brown sugar, ginger, garlic powder, and sesame oil in a small saucepan. Simmer the sauce over medium-high heat while stirring frequently until thickened, about 10 minutes.
• Cook. Remove the ribs from the smoker or grill and cautiously open the foil packet to allow the steam to escape. Gently remove the ribs from the foil and set them back on the smoker or grill meat side up. Cover the smoker or grill and allow the ribs to cook until tender but not falling off the bone, about 20 minutes. We prefer to use the "bend test." Use tongs to pick up one end of the slab of ribs, then bend them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface.
• When they are ready, brush sauce on both sides of the ribs and turn them meat side up on the smoker or grill. Cover the smoker or grill and cook until the sauce sets and becomes tacky, 3 to 4 minutes.
• Serve. Remove the ribs from the smoker or grill, then slice and serve.

GINGER, GARLIC, AND HONEY GRILLED BABY BACK RIBS

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.

GINGERED SPARERIBS WITH BROWN SUGAR AND SOY

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.

SWEET GINGER 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.

HONEY GARLIC RIBS

Steps:

• Boil ribs for 45 minutes.
• Mix ketchup, honey, soya sauce and garlic.
• dip ribs in sauce and BBQ until grill marks appear.
• I usually dip them in the sauce again as they were not raw when I put them in the first time.
• I like saucy ribs.
• Enjoy!

HONEY,GARLIC & GINGER RIBS

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.

EASY HONEY GARLIC RIBS

Steps:

• Set oven to 300 to 325 degrees (or you could cook at a higher temperature for a shorter time, but I recommend at lower temperature or the sauce might burn).
• Slice ribs into individual pieces.
• In a large bowl, combine honey, soy sauce vinegar, fresh minced garlic and brown sugar.
• Stir until honey and brown sugar are completely dissolved; stir in the baking soda (the mixture will begin to foam).
• Transfer ribs to the bowl; turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet; pour the excess sauce all over them, and sprinkle with garlic salt.
• Bake for 1 hour, turning every 20 minutes (if the sauce on the ribs starts to over brown just cover loosly with foil).

HONEY-GARLIC PORK RIBS

Steps:

• Preheat oven to 375 degrees 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 ribs meat side up on the sheet Pour excess sauce over the ribs and sprinkle with the garlic salt.
• Bake for 1 hour turning every 20 minutes.

RIBS WITH ORANGE-GINGER GLAZE

Steps:

• Combine ribs, 1/4 cup soy sauce, sliced ginger, green onions and star anise in Dutch oven. Cover ribs with water. Simmer until ribs are cooked through, about 20 minutes. Cool to room temperature in cooking liquid. Drain ribs. (Can be made 1 day ahead. Cover; chill.)
• Whisk broth, sugar, orange peel, minced ginger, garlic and 3 tablespoons soy sauce in bowl. Heat oil in wok or large skillet over high heat. Add ribs and broth mixture. Stir-fry until liquid is reduced to glaze, about 5 minutes.