Ginger and Honey Baby Back Ribs

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These ginger and honey baby back ribs offer a sophisticated twist on a barbecue classic, blending sweet, savoury, and aromatic notes. The marinade features fresh ginger and garlic combined with a hint of fish sauce to provide a deep umami base, while the honey ensures a beautifully caramelised finish on the grill. This high-protein dish is perfect for summer entertaining, providing a lighter but incredibly flavourful alternative to traditional heavy barbecue sauces.

What sets this recipe apart is the traditional Southeast Asian-style dipping sauce. Instead of a thick glaze, these ribs are served with a simple yet vibrant mixture of sea salt, white pepper, and fresh lime juice. This zesty condiment cuts through the richness of the pork, highlighting the subtle spice of the ginger. Serve these as a main course with a crisp Asian slaw or as a finger-licking starter for your next garden gathering.

Ingredients for Ginger and Honey Baby Back Ribs

2 2 1/4-to 1.1kg baby back pork rib racks, cut into 6-to 7-rib sections
40g chopped peeled fresh ginger
6 garlic cloves, chopped
1 matsked socker
1 matsked grovt kosher salt
1 matsked nymalen svartpeppar
2 matskedar honung
2 matskedar sojasås
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
6 teaspoons coarse kosher salt, divided
6 teaspoons ground white pepper, divided
3 large limes, halved
Nonstick vegetable oil spray

How to make Ginger and Honey Baby Back Ribs

Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution-it will be slippery). Place ribs on large rimmed baking sheet.

Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.

Place each of 6 very small bowls on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.

Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side.

Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. Before serving, allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.

Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

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