While they lack the smoky char & deep flavors of grilled ribs, the tangy ginger & garlic spiced ribs this recipe produces are succulent and easy to make, only requiring a good oven and patience for the slow roasting part. I use the same cooking method for this recipe as I did for LRF’s ’70s Best Oven-Barbecued Ribs. But I shaped this sauce to have more bite–a nice ginger-garlicky kick. The ribs go well served with rice and a big salad.
Makes 8 servings
Garlic Ginger Paste Ingredients
- 2 four-inch pieces of ginger, peeled and cut into chunks
- 2 heads of garlic (about 20 to 25 individual cloves)
- 3 Tbsp water
- 2 slabs baby back ribs (six pounds total)
- 2 tsp salt
- 1/2 tsp freshly ground pepper
Garlicky Ginger Barbecue Sauce Ingredients
- 1 stick butter
- 3/4 cup cider vinegar
- 2 Tbsp balsamic vinegar
- 1/2 cup ketchup
- 1 cup chili sauce
- 1 Tbsp soy sauce
- 2 Tbsp Worchestershire sauce
- 2 tsp Colemans dry mustard powder
- 1/2 tsp cayenne pepper
- 1 cup water
- 4 generous Tbsp ginger garlic paste
- Rub salt and pepper into both slabs of ribs and cut each into pieces, three or four ribs to a section. Preheat oven to 450. Let ribs rest a bit.
- Make garlic-ginger paste: NOTE: I learned this now-a-staple condiment from Indian chef Christina Arokiasamy. Peel two fresh ginger pieces, discarding the skin, and cut ginger into chunks. Peel garlic cloves. Add ginger pieces and garlic to food processor and pulse until very finely chopped, adding 3 Tbsp of water to thin the mixture somewhat, and scraping down sides of bowl periodically.
- Place ribs on a rack, meaty side up, in a shallow baking pan and roast at 450 for 30 minutes
- While ribs roast, make sauce. Melt butter in non-reactive pot over medium heat. Whisk in the rest of the sauce ingredients. Heat to boiling. Reduce heat to low and simmer 25 to 30 minutes.
- Remove ribs from oven. Pour off fat. Flip ribs over so they are meaty-side down. Brush generously with sauce. Reduce oven to 300 degrees. Roast ribs for 30 minutes.
- After 30 minutes, flip ribs a second time and baste with more sauce. Roast about one more hour, basting every ten minutes or so, until ribs are cooked tender, sticky, and thoroughly glazed with sauce.