Backyard gatherings deserve bold flavor—and few dishes rise to the occasion like Glazed Sweet Ginger Ribs. As part of our July 4th BBQ Series, this recipe is built for grill lovers who want more than just tradition on the table. These ribs bring sweet, savory, and smoky elements together in a way that steals the spotlight and keeps the celebration going strong.
The secret is in the marinade. A mix of ginger, garlic, and peach preserves locks in flavor while tenderizing the meat. After hours of slow, indirect grilling, the ribs develop a deep, smoky richness. Just when the aroma has everyone hovering near the grill, it’s time to brush on the glaze. Each layer adds a sticky-sweet finish that caramelizes beautifully, creating that glossy crust everyone craves.
These ribs aren’t just a side dish—they’re the centerpiece. Whether you're hosting a crowd or keeping it close-knit, their scent alone draws guests outdoors. The grill does most of the work while you enjoy the company, decorations, and fireworks in the distance. It’s backyard barbecue at its best—simple, bold, and full of flavor.
As you plan your Independence Day menu, Glazed Sweet Ginger Ribs set the tone. Pair them with grilled veggies, fresh sides, and other favorites from our July 4th BBQ Series to build an effortless and unforgettable spread. Alfresco Backyard Living is here to help you savor every second of the summer grilling season. Fire up the flame—it's time to make your backyard the place everyone wants to be.
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
- In a small bowl, whisk the first ten ingredients until blended. Reserve one cup of the marinade in a small container for basting.
- 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.
- 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.
Taken from tasteofhome.com