Honey Garlic Ginger Baby Back Ribs

June 1st, 20156 Comments

Grilled Honey Garlic Ginger Baby Back Ribs
Prep time
Cook time
Total time
Grilled ribs are not very common in Asian culture but that doesn't prevent me from doing my own riff using Asian flavors to grill up some barbecue ribs. Although I cook and teach how to make American style low-and-slow barbecue pork ribs, when I'm at home, I enjoy grilled ribs that have a bit of chew and pull on them. If you'd like your ribs more falling-of-the-bone tender, you can wrap them in foil and put them in the indirect heat side of your grill until they fall apart. Either way they should be delicious! This recipe is for appetizer portions but you can double up if you're serving this as an entree. You can pair these ribs with my Asian slaw recipe.
Recipe type: Entree
Cuisine: Asian American
Serves: 6
  • 2 rack or baby back ribs, about 2 lbs each, cut into individual bones for grilling
  • Lime wedges
  • Marinade
  • 4 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1-1/2 SYD All Purpose Rub
  • 8 garlic cloves, chopped
  • 2 pieces 2-inch ginger, peeled and chopped
  • 3 tablespoons brown sugar
  1. Combine marinade ingredients in a small bowl. Reserve some marinade for basting

  2. Pull the membrane from back of ribs. Cut ribs into individual bones. Sprinkle some SYD All Purpose rub on the ribs.

  3. Place ribs in a large pan and rub the marinade all over the ribs. Cover with plastic wrap and rest 4 hours or overnight in the fridge

  4. Preheat your grill to 300F pit with a medium-hot and a cool zone. Add your favorite wood chunks.
  5. Remove the ribs from bag and brush off excess marinade. Place on the indirect side of your grill and smoke until internal is about 110F (about 20-30 minutes depending on how big your pieces are).

  6. Move the ribs over the medium-hot zone and grill until it is smoky and charred, about 5-8 minutes on each side. If you have flare ups, douse the flames using a spray bottle with water or move the ribs to the cool zone. When the ribs are done, the meat will have shrunk to expose the ends of the rib bones
  7. Baste with reserved marinade when you're grilling.

  8. Serve with lime wedges and garnish with some chopped green onions


6 comments... read them below or add one

  1. jo kal ber says:

    Looks great! We love baby back ribs. We’re having ours tomorrow night, getting them prepped right now. This recipe looks a bit time consuming, but I’m printing it as I type so I an try it sometime soon!

    • Harry Soo says:

      As a shortcut, I often use store bought minced ginger and minced garlic in a tub from the Asian market. Dump marinade in a gallon Ziploc bag and put in the ribs or country style ribs (sliced pork shoulder w bone) and you’re ready to rock and roll. This is also a great tailgate or camping item to bring with you as it’s easy to grill up some ribs and be the hero!

  2. Ken Inglis says:

    Best ribs I ever made!!! Trying again today to see if it was a fluke. Used St. Louis cut ribs and it created the perfect tender bite. Was way easier and shorter time wise than the slow and low I’d been doing. Consistency will be the key.

    • Harry Soo says:

      Yes, grilled ribs by the single bone is a great way to enjoy ribs without having to invest 5 hours! There are endless flavor ideas you can try from around the world including India (marsala), South America (chili), Italy, Spain (saffron), Afghan (onion water), Thai (lemon grass), Vietnamese (fish sauce), Japanese (teriyaki), and many more.

  3. Scott Ando says:

    Hi Harry,

    I made these tonight. They came out looking great and tasted even better. The ginger and lime was a very nice twist. Next time, I might try agave instead of honey. Thanks for the great recipe, I’m sure to be trying some more of yours soon.

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