Garlic-Ginger Barbecued Baby Back Ribs

Garlic-Ginger Barbecued Baby Back Ribs Recipe - Delicious American BBQ Dish

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Garlic-Ginger Barbecued Baby Back Ribs is a flavorful and delicious dish that is perfect for a summer barbecue or a cozy dinner at home. The combination of garlic, ginger, and spices creates a mouthwatering marinade that infuses the ribs with incredible flavor. The sauce adds a tangy and sweet element that complements the savory ribs perfectly.

History

The recipe for Garlic-Ginger Barbecued Baby Back Ribs is inspired by traditional barbecue flavors and techniques. The use of garlic and ginger in the marinade adds a unique twist to the classic barbecue ribs recipe. This dish is perfect for those who love bold flavors and enjoy experimenting with different ingredients in their cooking.

Ingredients

For the meat base

2 lb (907 g) baby back ribs, cut into individual ribs
1 tbsp essence
0.5 cup finely chopped yellow onion (or 1 cup onion paste)
1 tbsp chopped garlic
1 tbsp chopped fresh ginger
0.25 tsp crushed red pepper
0.25 tsp cayenne pepper
0.25 tsp salt
1 tbsp hot sauce
2 bay leaves
2 cup canned low-sodium beef broth

Sauce

1 cup ketchup
1 tsp worcestershire sauce
1 tsp hot sauce
1 tbsp vinegar, white only
1 tbsp sugar, white only
1 tbsp molasses

How to prepare

Place the ribs in a bowl or resealable plastic bag and toss them with the essence.
Put the ribs in a pressure cooker and add the onions, garlic, ginger, crushed red pepper, cayenne pepper, salt, hot sauce, and bay leaves. Sear the meat over high heat until it is browned.
Add the broth, lock the lid in place, and put it over high heat.
Once a steady stream of steam is emitted from the release valve, reduce the heat to medium.
Cook for 40 minutes, opening the cooker twice as per the manufacturer's instructions, and stir to prevent sticking. Remove the ribs from the pot.
Using a spoon, carefully skim any fat from the top of the cooking liquid that remains in the pot.
Add the sauce ingredients to the pressure cooker and cook on low heat, stirring for 5 minutes.
Return the ribs to the pot and gently stir to coat them. Serve hot and plain over rice or with other main dishes.

Variations

Try using different types of ribs, such as spare ribs or beef ribs, for a unique twist on the recipe.
Experiment with different spices and seasonings in the marinade to create your own signature flavor profile.
Add a splash of bourbon or whiskey to the sauce for a boozy kick.

Cooking Tips & Tricks

Make sure to sear the ribs before pressure cooking to lock in the flavors and create a delicious crust on the meat.

- Skim any excess fat from the cooking liquid to ensure a rich and flavorful sauce.

- Be sure to stir the sauce constantly while cooking to prevent burning and ensure even distribution of flavors.

- Serve the ribs hot and fresh for the best taste and texture.

Serving Suggestions

Serve the Garlic-Ginger Barbecued Baby Back Ribs hot with a side of coleslaw, cornbread, or grilled vegetables for a complete meal.

Cooking Techniques

The main cooking techniques used in this recipe are searing, pressure cooking, and simmering. These techniques help to lock in the flavors of the marinade and create tender, juicy ribs.

Ingredient Substitutions

If you don't have essence, you can use a combination of paprika, garlic powder, onion powder, and cayenne pepper.

- Substitute low-sodium chicken broth for beef broth if desired.

- Use honey or maple syrup instead of sugar in the sauce for a natural sweetener.

Make Ahead Tips

You can marinate the ribs in advance and store them in the refrigerator for up to 24 hours before cooking. This allows the flavors to develop and infuse the meat for a more intense taste.

Presentation Ideas

Serve the Garlic-Ginger Barbecued Baby Back Ribs on a platter garnished with fresh herbs, such as parsley or cilantro, for a beautiful presentation. You can also drizzle extra sauce over the ribs for a saucier finish.

Pairing Recommendations

Pair the Garlic-Ginger Barbecued Baby Back Ribs with a cold beer, a glass of red wine, or a refreshing iced tea for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover Garlic-Ginger Barbecued Baby Back Ribs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Garlic-Ginger Barbecued Baby Back Ribs contains approximately 350 calories.

Carbohydrates

Each serving of Garlic-Ginger Barbecued Baby Back Ribs contains approximately 15 grams of carbohydrates.

Fats

Each serving of Garlic-Ginger Barbecued Baby Back Ribs contains approximately 20 grams of fats.

Proteins

Each serving of Garlic-Ginger Barbecued Baby Back Ribs contains approximately 30 grams of proteins.

Vitamins and minerals

Garlic-Ginger Barbecued Baby Back Ribs are a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains soy and wheat allergens.

Summary

Garlic-Ginger Barbecued Baby Back Ribs are a delicious and protein-rich dish that is perfect for a hearty meal. They are high in fats and calories, so they should be enjoyed in moderation as part of a balanced diet.

Summary

Garlic-Ginger Barbecued Baby Back Ribs are a mouthwatering and flavorful dish that is perfect for any occasion. With a rich and savory marinade, tangy sauce, and tender meat, these ribs are sure to be a hit with family and friends. Enjoy this delicious recipe at your next barbecue or dinner party for a memorable and satisfying meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Garlic-Ginger Barbecued Baby Back Ribs. It was a warm summer day, and I was visiting my dear friend Margaret who was known for her exquisite cooking skills. As soon as I walked into her kitchen, I was greeted by the tantalizing aroma of spices and herbs that filled the air. Margaret had a mischievous twinkle in her eye as she handed me a handwritten recipe card and said, "You have to try this one, it's a family favorite."

I eagerly took the card and read through the ingredients list: baby back ribs, garlic, ginger, soy sauce, honey, vinegar, and a blend of spices that made my mouth water just thinking about it. The instructions were simple enough, but the combination of flavors seemed so unique and unexpected. I knew I had to give it a try.

Margaret watched as I prepared the marinade, mixing together the minced garlic and ginger with the soy sauce, honey, and vinegar. The pungent aroma of the garlic and ginger filled the kitchen, mingling with the sweet and tangy scent of the honey and vinegar. I brushed the marinade over the ribs, making sure to coat every inch with the flavorful mixture before setting them aside to marinate for a few hours.

As the ribs soaked up the delicious flavors, Margaret shared the story behind the recipe. She had learned it from her grandmother, who had picked it up from a Chinese friend many years ago. The secret, Margaret explained, was in the balance of sweet and savory, with just the right amount of garlic and ginger to give the ribs a bold and unforgettable taste.

I couldn't wait to taste the final result. Margaret fired up the grill and carefully cooked the ribs, basting them with the leftover marinade to create a sticky, caramelized glaze. The ribs sizzled and crackled on the grill, filling the air with a mouthwatering aroma that drew everyone in the neighborhood to our backyard.

Finally, the moment of truth arrived. Margaret plated the ribs and garnished them with a sprinkle of chopped green onions and sesame seeds. The ribs were tender and juicy, with a perfect balance of flavors that danced on my taste buds. The garlic and ginger added a bold kick to the sweet and savory marinade, creating a dish that was unlike anything I had ever tasted before.

From that day on, Garlic-Ginger Barbecued Baby Back Ribs became a staple in my own cooking repertoire. I shared the recipe with friends and family, each of whom marveled at the unique combination of flavors and the tender texture of the ribs. It became a dish that was requested at every gathering, a dish that brought people together and left them craving more.

As the years passed, I continued to perfect the recipe, tweaking the marinade here and adjusting the cooking time there. But the core of the recipe remained the same: a blend of garlic and ginger, soy sauce and honey, vinegar and spices that created a symphony of flavors that never failed to impress.

Now, as I stand in my own kitchen, preparing Garlic-Ginger Barbecued Baby Back Ribs for my grandchildren, I can't help but feel a sense of nostalgia for that warm summer day when Margaret first introduced me to this unforgettable recipe. It's a recipe that has stood the test of time, passed down through generations and shared with those I hold dear.

And as I watch my grandchildren take their first bite of the tender, flavorful ribs, I know that this recipe will continue to be a part of our family for years to come. It's a recipe that brings joy and laughter, a recipe that brings us together around the table to share in the simple pleasure of good food and good company. And for that, I am forever grateful.