Gingered Ribs

These gingered ribs cook low and slow in a covered Dutch oven, basted every half hour in a sticky sweet-tangy glaze that builds layer after layer of flavor. The sauce is dead simple: brown sugar, ketchup, vinegar, and a packet of Italian salad dressing mix do most of the heavy work, while ginger and celery salt add the warmth and depth that sets these apart from a typical oven rib.

The Italian dressing mix is the sneaky ingredient here. It brings garlic, herbs, and a savory backbone that would otherwise take a handful of separate spices to achieve. Combined with the brown sugar and vinegar, you get that balance of sweet, sour, and savory that makes a rib sauce cling to the meat.

Basting every 30 minutes builds a lacquered glaze. Don’t rush this step. Each coat caramelizes on top of the last one.

Pro Tips

• Keep the Dutch oven covered for most of the cooking time. The trapped steam helps break down the connective tissue in the ribs.
• Remove the lid for the last 20 minutes if you want a thicker, stickier glaze with more caramelized edges.
• Works with pork ribs or beef ribs. Pork spare ribs or baby backs are the most common choice.
• Mix the sauce ingredients before pouring over the ribs so the brown sugar dissolves evenly.

Variations

• Spicy ginger ribs: Add a tablespoon of sriracha or a few shakes of cayenne to the sauce for a ginger-heat combo.
• Honey-ginger glaze: Replace the brown sugar with honey for a smoother, more rounded sweetness.