Glazed Sweet Ginger Ribs - Fourth of July Grilling Series

Grill masters, barbecue enthusiasts, and patriotic party planners - do you want to take your Fourth of July celebration to the next level? Look no further than our Fourth of July Grilling Series, the ultimate collection of delicious and patriotic dishes. And at the forefront of this series are these mouthwatering Glazed Sweet Ginger Ribs.

The summer sun shining down, the smell of sizzling meat in the air, and the sound of laughter and fireworks in the distance—that's the scene when you grill up these juicy, tender ribs marinated in a blend of ginger, garlic, and peach preserves. The combination of sweet and savory flavors will have your taste buds dancing and your guests begging for more.

But these ribs are more than just a flavor sensation. They also make for the perfect centerpiece on your Fourth of July spread. As the meat cooks over indirect heat, the ginger and garlic-infused aroma will fill the air and beckon your family, friends, and neighbors to join the festivities. As you baste the ribs with the reserved marinade during the last half hour of grilling, the glaze will caramelize and create a sticky, irresistible coating that will have everyone licking their fingers.

With the Fourth of July Grilling Series, you can mix and match different dishes to create the perfect menu for your celebration. So, fire up that grill, grab your red, white, and blue decorations, and get ready to dazzle your guests with fantastic food and fun.

Serves 8

Glazed Sweet Ginger Ribs Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup red wine vinegar
  • 1/2 cup ketchup
  • 1/2 cup peach preserves
  • 1/3 cup minced fresh gingerroot
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons brown sugar
  • 6 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon coarsely ground pepper
  • 4 pounds of pork baby back ribs

Glazed Sweet Ginger Ribs Directions

  1. In a small bowl, whisk the first ten ingredients until blended. Reserve one cup of the marinade in a small container for basting.
  2. Divide the ribs and the remaining marinade between 2 large resealable plastic bags, seal the bags, and turn to coat. Refrigerate the ribs and reserved marinade overnight.
  3. Remove the ribs, discarding the remaining marinade from the bags. Grill the ribs, covered, over indirect medium heat for 1 1/2 to 2 hours or until tender, basting occasionally with the reserved marinade during the last half hour.


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