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Ginger-Soy Glazed Baby Back Ribs

Image for Ginger-Soy Glazed Baby Back Ribs
plate

Yield

Yield: 8 servings

kikkoman products used:

ingredients

8 cloves garlic, peeled and chopped
4 large shallots, peeled and chopped
2 jalapeños, stemmed and chopped
1/4 cup olive oil
3 ounces ginger, peeled and grated
1 (10-ounce) bottle dark beer
1 cup frozen orange juice concentrate
1 cup Kikkoman Soy Sauce
1 cup barbecue sauce
4 racks baby back ribs (about 8 pounds)
1 cup cilantro leaves, chopped
2 tablespoons sambal (Indonesian spice mixture)
2 tablespoons kosher salt

directions

To make marinade, in deep sauté pan, sauté garlic, shallots and jalapeños in olive oil until lightly browned. Add ginger, beer, orange juice concentrate, soy sauce and barbecue sauce; bring to a boil. Add cilantro and remove from heat; cool 15 minutes. Purée in blender until smooth; strain.

Place ribs in large pan; pour two-thirds of the marinade over ribs (reserve remaining marinade for basting). Marinate ribs at least 2 hours. Remove from marinade; season with sambal and salt. Grill over hot grill 2-3 minutes on each side. Move ribs to cooler part of grill and cook slowly, basting with reserved marinade every 30 minutes, about 2 hours or until meat pulls away from the bone.

Recipe by Kent Rathbun, Abacus Restaurant, Dallas, TX

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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