Gingerbread pork ribs

Too few ratings


Medium 👍


pork rib full racks
4 tbsp ground ginger
4 tbsp curry powder
4 tbsp ground coriander
4 tbsp Diced Marjoram
4 tbsp Freshly ground black pepper
4 tbsp Coarse salt
1½ cups Avocado oil
8 tbsp Fresh peeled & minced ginger root
2 sticks Butter
2 cups honey
2 cups dark beer
  • Step 1/7

    • pork rib full racks

    Have your butcher, or remove membrane from back of each rack of ribs. You can use a butter knife to pry up an edge of the membrane and then grab with paper towels to pull loose and discard membrane

  • Step 2/7

    • 4 tbsp ground ginger
    • 4 tbsp curry powder
    • 4 tbsp ground coriander
    • 4 tbsp Diced Marjoram
    • 4 tbsp Freshly ground black pepper
    • 4 tbsp Coarse salt
    • 1½ cups Avocado oil

    Mix gingerbread spices and add to avocado oil, seal in jar , allow spice mix to infuse into oil, I refrigerate mine over night

  • Step 3/7

    Rub gingerbread spice infused oil-paste all over racks of ribs coating entirely, seal in plastic bags overnight in refrigerator to allow ribs to absorb

  • Step 4/7

    Roast racks of ribs (indirect grilling, smoke roast, oven roast) until safe recommended internal temperature ( minimum 145 Degrees f. allowing to rest 3 minutes or so) , typically 1 1/2 -2 hours

  • Step 5/7

    As ribs are cooking prepare the Glaze / dipping sauce. Melt butter in sauce pan, over medium low heat, add fresh grated ginger root, heat until golden and fragrant, then add honey and beer, cook over medium high heat until sauce thickens and starts to get syrupy

  • Step 6/7

    Last 10 minutes of cooking ribs , coat with Glaze allowing it to thicken on ribs but not burn the sugar

  • Step 7/7

    Slice ribs and serve with your choice of sides , supplying some of the Glaze-dipping sauce for the ribs. Hope you enjoy as much as my family and friends have

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