Maple Ginger Baby Back Ribs
Recipe: #18798
May 03, 2015
Categories: Dinner, Main Dish, Pork, Ribs, Native American, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Mother's Day, Picnic, Potluck, Summer, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Spring more
"This is my husband's favourite way to enjoy ribs, he even enjoys the leftovers cold the next day. These are sweet, gingery and garlicky. If gluten intolerant make sure you are using gluten free bouillon granules."
Original recipe yields 3 servings
Ingredients
Nutritional
- Serving Size: 1 (599.9 g)
- Calories 1132.2
- Total Fat - 54.4 g
- Saturated Fat - 11 g
- Cholesterol - 369.7 mg
- Sodium - 313.1 mg
- Total Carbohydrate - 65.5 g
- Dietary Fiber - 1.5 g
- Sugars - 55.3 g
- Protein - 91.7 g
- Calcium - 198.5 mg
- Iron - 5 mg
- Vitamin C - 4.8 mg
- Thiamin - 1.8 mg
Step by Step Method
Step 1
Whisk together all the ingredients except for the ribs and set aside.
Step 2
Remove the membrane from the back of the ribs and cut the wings into individual strips.
Step 3
Place the ribs in a roasting pan; pour the ginger ale and maple mixture over the ribs and cover.
Step 4
Place in a pre-heated 375 degree Fahrenheit oven and bake for 1 hour, remove cover and bake for an additional 1 hour.
Step 5
Enjoy!
Tips & Variations
No special items needed.
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