dinner · dairy-free
Sticky ginger pork ribs
Baby back ribs steamed tender in a covered tray, then brushed with a ginger-soy glaze and roasted until sticky. Slow work, but mostly hands-off.
- Time
- 170min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Put the pork baby back ribs on a rimmed tray with the water, cover tightly and roast at 150°C (300°F) until fork-tender, checking after 2 hours.
-
2
Meanwhile, simmer the grated ginger, soy sauce, brown sugar and rice vinegar until slightly syrupy.
-
3
Uncover the ribs and brush them generously with the glaze.
-
4
Roast uncovered at 220°C (425°F) until the glaze sets. The pork should read at least 63°C (145°F); rest for 3 minutes, then slice between the bones.
