I recently contributed to a few pieces to MyRecipes.com, the website for magazines like Real Simple, Cooking Light, Southern Living, Sunset, and Health. When asked what my pick was for “the flavor you’ve got to have right now,” I chose my recent favorite Ginger Jam. Click here for the piece, and be sure to try these delicious Asian-inspired ginger oven ribs.
- 4 tablespoons ginger jam, divided
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 2 pounds baby back ribs, divided into single ribs
- 2 scallions, finely sliced
In a large plastic food storage bag, mix together 2 tablespoons ginger jam, the soy sauce, and the rice vinegar. Add the ribs, and toss to coat. Marinate in the fridge overnight.
Preheat the oven to 350°F. Spread the ribs on a foil-lined baking sheet, and boil the marinade. Pour the marinade over the ribs, and cover tightly with foil. Bake 1 hour and 45 minutes, then take the foil off the baking sheet, turn the ribs over and bake uncovered for 30 minutes. Heat the remaining 2 tablespoons ginger jam in a large saucepot over medium heat until it loosens in texture. Toss the ribs in the hot jam to coat. Scatter the chopped scallion over the ribs, and serve.
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