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Lemon Ginger Barbecued Ribs
Gluten Free

Lemon Ginger Barbecued Ribs

Tender, fall-off-the-bone ribs glazed with a zesty lemon ginger barbecue sauce that balances sweet, tangy, and spicy flavors perfectly.
Gluten Free

Lemon Ginger Barbecued Ribs

Tender, fall-off-the-bone ribs glazed with a zesty lemon ginger barbecue sauce that balances sweet, tangy, and spicy flavors perfectly.

3 hours 50 minutes

Prep Time

3 hours 30 minutes

Cook Time

Medium

Level

Serves 6

Servings

3 hours 50 minutes

Prep Time

3 hours 30 minutes

Cook Time

Medium

Level

Serves 6

Servings

These lemon ginger barbecued ribs transform your typical BBQ experience with bright citrus notes and warming ginger spice. The secret lies in the slow cooking process that makes the meat incredibly tender, followed by a final glaze that caramelizes beautifully. Whether you’re firing up the grill for a weekend gathering or looking to impress dinner guests, these ribs deliver restaurant-quality results at home.

Ingredients

  • baby back ribs
    3
    pounds
  • brown sugar
    2
    tablespoons
  • smoked paprika
    1
    tablespoon
  • garlic powder
    2
    teaspoons
  • salt
    1
    teaspoon
  • black pepper
    1/2
    teaspoon
  • fresh lemon juice
    1/3
    cup
  • lemon zest
    2
    tablespoons
  • fresh ginger
    3
    tablespoons
  • honey
    1/2
    cup
  • soy sauce
    1/4
    cup
  • olive oil
    3
    tablespoons
  • garlic
    2
    cloves
  • red pepper flakes
    1/4
    teaspoon

Tips

  1. Add 1 tablespoon of sesame oil to the glaze for an Asian-inspired twist.

  2. Substitute lime juice and zest for lemon for a more tropical flavor profile.

  3. Include 2 tablespoons of rice vinegar in the glaze for extra tang and depth.

  4. Make it spicier by increasing red pepper flakes to 1/2 teaspoon or adding 1 minced jalapeño.

Storage

Store leftover ribs in the refrigerator for up to 3 days in an airtight container. Reheat gently in a 300°F oven wrapped in foil for 15-20 minutes. Extra glaze can be refrigerated for up to 1 week.

Steps:

Prepare the dry rub
In a small bowl, combine brown sugar, smoked paprika, garlic powder, salt, and black pepper. Mix thoroughly to create an even spice blend.
Season the ribs
Pat the ribs dry with paper towels and remove the membrane from the back if still attached. Generously coat both sides of the ribs with the dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes.
Make the lemon ginger glaze
Whisk together lemon juice, lemon zest, minced ginger, honey, soy sauce, olive oil, minced garlic, and red pepper flakes in a medium bowl until well combined. Reserve half for basting and half for serving.
Slow cook the ribs
Preheat oven to 275°F (135°C). Wrap ribs tightly in aluminum foil and place on a baking sheet. Cook for 2.5 to 3 hours, until meat is tender and pulls away from the bones easily.
Finish on the grill
Preheat grill to medium-high heat. Remove ribs from foil and brush with half of the lemon ginger glaze. Grill for 8-10 minutes, turning once and basting frequently with the glaze until caramelized and slightly charred.
Rest and serve
Let ribs rest for 5 minutes before cutting between the bones. Serve with the reserved glaze on the side for extra flavor.

Nutritions

  • Calories

    485 kcal

    Energy

    2030 kJ

    Protein

    35 g

    Fat

    28 g

    Carbohydrates

    22 g

    Fiber

    1 g

    Sugars

    20 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add 1 tablespoon of sesame oil to the glaze for an Asian-inspired twist.

  2. Substitute lime juice and zest for lemon for a more tropical flavor profile.

  3. Include 2 tablespoons of rice vinegar in the glaze for extra tang and depth.

  4. Make it spicier by increasing red pepper flakes to 1/2 teaspoon or adding 1 minced jalapeño.

FAQ

Absolutely! After the slow cooking phase, you can finish the ribs under your oven’s broiler. Brush with glaze and broil 4-6 inches from heat for 3-4 minutes, watching carefully to prevent burning.
The meat should be tender enough to easily pull away from the bones. You can also use the bend test – when you pick up the ribs with tongs, they should bend and the meat should start to crack on the surface.
Yes, the lemon ginger glaze can be made up to 3 days in advance and stored in the refrigerator. Just give it a good stir before using as the ingredients may separate.
Use a knife to loosen one corner of the membrane, then grip it with a paper towel for better hold and peel it off in one piece. This step ensures more tender ribs and better flavor absorption.