Pork Ribs with a Soy Sauce and Ginger Glaze

 Ribs with a Soy Sauce and Ginger Glaze


3-4 lbs pack of pork spare ribs

2 liters of lemon lime soda

1/2 cup chopped fresh ginger

3-4 cloves of garlic sliced

1 yellow onion sliced


Marinade:

1 cup of soy sauce

1/3  cup brown sugar

3 cloves of garlic minced

2 tbsp of ground ginger

1 tbsp extra virgin olive oil

4 green onions sliced


Place the lemon lime soda, ginger, garlic and onion slices into a large stock pot.

Remove ribs from the package and rinse.  

Add ribs to the pot with the soda, ginger, garlic and onions.  If the rack of ribs is too large, cut it in half or quarters.

Turn the heat on to medium high and bring to a boil.  Once boiling, turn the heat to low and simmer for 45 minutes uncovered.


While the ribs are cooking, assemble marinade.

Combine all the marinade ingredients into a small bowl and whisk.  


Preheat grill or grill pan to medium high.


Once the ribs have cooked for 45 minutes on the stove, the ribs are done and fully cooked.  Take the ribs out of the liquid using tongs.  Place  the ribs into a marinating dish or into a large freezer bag and pour the marinade over the ribs. The ribs will still be hot. 

NOTE: If you are using a ziplock bag, allow as much heat as possible to escape before sealing it tight.

Marinade on your countertop for 1/2  hour.  


Remove the ribs from the marinade.  Reserve the marinade for basting on the grill. 

NOTE:  The marinade is safe to use since the ribs were fully cooked while marinating.


Place the ribs on the hot grill flesh side down.  Grill 5-7 basting a few times with the marinade. Watch carefully so they do not burn. Flip and grill for another 5-7 minutes. The grilling will add great flavor and beautiful grill marks to your ribs.  Slice ribs and serve.



Comments

Post a Comment

Popular posts from this blog

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil salad: While the tilapia is marinating
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more

Roasted Cauliflower and Garlic

  Roasted Cauliflower and Garlic 1 head of cauliflower chopped into florets 2 tbsp extra virgin olive oil 3 cloves of garlic minced 1 tsp each salt and pepper 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped Preheat oven to 400 degrees. Line a baking sheet with foil. In a large bowl, toss cauliflower florets with extra virgin olive oil, garlic, salt and pepper. Spread the florets evenly  in 1 layer on the sheet pan. Roast in the oven for 15-20 minutes or until the florets are fork tender and slightly browned. Top roasted cauliflower with Parmesan cheese and fresh parsley.  Serve.
Read more