Best 2 Ginger Garlic And Honey Grilled Baby Back Ribs Recipes

Indulge in the tantalizing flavors of grilled baby back ribs, elevated with a harmonious blend of ginger, garlic, and honey. These succulent ribs are marinated in a symphony of aromatic spices, then grilled to perfection, resulting in a delectable balance of sweet, savory, and tangy notes. Accompanying this main attraction are three exceptional side dishes: a refreshing cucumber salad with a hint of dill, a creamy and tangy coleslaw, and a delightful corn on the cob brushed with a zesty lemon-herb butter. Get ready to embark on a culinary journey that will leave your taste buds craving for more.

Here are our top 2 tried and tested recipes!

GINGER, GARLIC, AND HONEY GRILLED BABY BACK RIBS

Ginger, Garlic, and Honey Grilled Baby Back Ribs image

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

Ingredients

4 lbs baby back ribs
6 cloves garlic, coarsely chopped
1 piece fresh ginger, peeled and coarsely chopped
1 tablespoon sugar
1 tablespoon coarse salt (kosher or sea)
2 teaspoons freshly ground black pepper
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon asian fish sauce soy sauce (or more)
for the dipping sauce
4 teaspoons coarse salt (kosher or sea)
4 teaspoons white pepper
4 juicy limes, cut in half

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.

GINGER, GARLIC AND HONEY GRILLED BABY BACK RIBS

Ginger, Garlic and Honey Grilled Baby Back Ribs image

Categories Pork Dinner Grill/Barbecue

Number Of Ingredients 12

Ingredients

4 4 racks true baby back ribs (each 3/4 to 1 pound), or 2 racks American baby back ribs (each 2 to 2 1/2 pounds)
6 Garlic cloves, coarsely chopped
1 piece Fresh ginger, peeled and coarsely chopped (2 inches)
1 tablespoon Sugar
1 tablespoon Course salt
2 teaspoons Freshly ground black pepper
2 tablespoons Honey
1 tablespoon Soy sauce
1 tablespoon Fish sauce
4 teaspoons Coarse salt
4 teaspoons White pepper
4 Juicy limes, cut in half

Steps:

1. Prepare the ribs and spice paste: If necessary, remove the thin, papery membrane from the back of each rack of ribs (see photo number 1, page 235) -- 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.
2. 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.
3. 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.
4. Set up the grill for direct grilling and preheat it to medium.
5. 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. Watch for flare-ups. Should they occur, move the ribs to another section of the grill. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
6. 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. Just before eating, instruct your guests to squeeze 1 to 2 tablespoons of lime juice into their bowls of salt and white pepper and stir them with chopsticks until mixed. Dip the ribs in the sauce before eating.

Tips:

Choose the right ribs: Baby back ribs are the most popular choice for grilling, as they are relatively tender and easy to cook. Spare ribs are also a good option, but they are a bit tougher and take longer to cook.
Prepare the ribs: Remove the membrane from the back of the ribs. This will help the ribs cook more evenly and will prevent them from toughening up. You can also trim any excess fat from the ribs.
Make the marinade: The marinade for these ribs is simple but flavorful. It consists of ginger, garlic, honey, soy sauce, and rice vinegar. You can also add other spices and herbs to taste.
Marinate the ribs: Place the ribs in a large bowl or resealable plastic bag. Pour the marinade over the ribs and turn to coat. Cover the bowl or bag and refrigerate for at least 2 hours, or up to overnight.
Grill the ribs: Preheat your grill to medium-high heat. Place the ribs on the grill and cook for 15-20 minutes per side, or until the ribs are cooked through.
Baste the ribs: Baste the ribs with the remaining marinade every few minutes while they are cooking. This will help to keep them moist and flavorful.
Let the ribs rest: Once the ribs are cooked through, remove them from the grill and let them rest for 10 minutes before serving. This will help the juices to redistribute throughout the ribs.

Conclusion:

These ginger-garlic-and-honey grilled baby back ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and flavorful, and the honey-soy glaze gives them a slightly sweet and savory flavor. Serve these ribs with your favorite sides for a complete meal.