Marinated Ribs with White Balsamic Ginger
Delicious marinated ribs with white balsamic ginger, perfect for making while watching a good game or for snacking with friends.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 8 pounds pork ribs, Baby Back Ribs
- 12 cloves garlic, crushed and chopped
- 3 tablespoons balsamic vinegar, white balsamic ginger Olio Fino®
- 3 tablespoons brown sugar
- 1 tablespoon sesame oil, toasted Olio Fino®
- 1 tablespoon sea salt
- 3/4 cups balsamic vinegar, of honey and ginger Olio Fino® (for the glaze)
- 3 tablespoons honey, (for the glaze)
- 2 tablespoons soy sauce, (for the glaze)
- 1 teaspoon sesame oil, toasted Olio Fino® (for the glaze)
- sesame seeds, toasted for garnish (for the glaze)
Preparation
30 mins
0 mins
Low
- For the marinade: Mix the honey and white balsamic ginger, brown sugar, minced garlic, sea salt, and sesame oil. Coat the ribs with the marinade and let them marinate in an airtight container or large Ziploc bags for a minimum of 12 hours or overnight, turning a couple of times.
- For the glaze: Combine the white balsamic ginger, honey, and soy sauce in a small pot over medium heat. Let it reduce by half and remove from heat. Add a teaspoon of toasted sesame oil to the mixture and stir to combine.
- For the ribs: Prepare the grill and preheat the oven to 275°F. Grill the ribs over medium heat for about 5 minutes on each side. Prepare a baking dish large enough to lay the ribs in a single layer. Brush the glaze over the ribs and seal the dish tightly with aluminum foil. Bake the ribs for 2 hours or until tender and the meat falls off the bone. If desired, sprinkle sesame seeds on the ribs as a garnish.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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