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    You are in: Home / Recipes / Ginger Short Ribs Recipe
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    Ginger Short Ribs

    Ginger Short Ribs. Photo by chia

    1/2 Photos of Ginger Short Ribs

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Barb Gertz's Note:

    These ribs and juices are good served with hot cooked jasmine rice.

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    Units: US | Metric


    1. 1
      Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
    2. 2
      Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
    3. 3
      Evenly distribute ginger, onions, and pineapple over and around meat.
    4. 4
      Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
    5. 5
      Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
    6. 6
      Uncover ribs and bake until browned, about, 10 minutes.
    7. 7
      Skim fat from juices and discard.
    8. 8
      Scatter sliced mint over meat; garnish with mint sprigs.
    9. 9
      Add more soy sauce to taste.

    Ratings & Reviews:

    • on April 01, 2008


      I had never prepared short ribs until this year so I am always looking for a new way to cook them. Unfortunately this didn't do it for us. While the ribs were very tender we thought the gravy that it made was very bland. Wouldn't make this again.

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    • on February 17, 2007


      this was delicous and so easy to make. i halved the recipe and cooked it in an oval ceramic dish at 375 for 1 1/2 hrs, then lowered the heat to 325. the ribs were tender and we didn't even need a knife to cut them. i served them with stir fried noodles, and leftovers were even better the next day served over rice. i'll definitely make this again.

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    • on February 15, 2004


      These are falling off the bone, tender and delicious ribs. They're like a taste of Polynesia in the middle of our cold, snowy Midwestern winter!I used two, 1-inch knobs of ginger, shredded, and followed the rest of the recipe as written with the addition of a clove of garlic, minced, added with the onion. This was an easy to put together, wonderful Sunday dinner that I served with steamed rice and pea pods. Thanks Barb, we'll be doing this again...I may try it in the crock pot next time.

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    Nutritional Facts for Ginger Short Ribs

    Serving Size: 1 (514 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1861.7
    Calories from Fat 1483
    Total Fat 164.8 g
    Saturated Fat 71.6 g
    Cholesterol 344.7 mg
    Sodium 1570.3 mg
    Total Carbohydrate 22.1 g
    Dietary Fiber 2.8 g
    Sugars 8.1 g
    Protein 69.6 g

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