Pork ribs are marinated for 18 hours in a ginger, garlic, and coconut aminos marinade and then grilled to perfection. This marinade makes these ribs slightly sweet from the coconut aminos and has a bit of kick from the garlic and ginger. All of the ingredients that go into making this recipe are also Paleo and Whole30 compliant.
This is a simple marinade, but this marinade delivers on flavor with the kick of ginger and garlic. Using coconut aminos brings the salty-sweetness to the pork ribs. Have you used coconut aminos before? If you haven’t yet, you should try it out. It’s a really great soy sauce alternative for anyone needing to stay gluten-free or soy-free. It’s also a must-have ingredient to have in the pantry if you’re doing a Whole30.
Grilling & gatherings
It’s grilling season! Wahoo! We absolutely love firing up the grill to cook up some delicious food. Who doesn’t? Centering around the grill to us means good food and family time. All good things!
These ribs are great to make for any get-together with friends and/or family because you can just throw a bunch of these ribs on the grill about an hour or so before your guests come over. Trust us, your guests will love you for it! If you want them really tender, finish them off in the oven for an extra hour to an hour and a half. Just plan accordingly for that extra time in the oven if you want these ribs to be extra tender for you and your guests.
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Ginger Garlic Pork Ribs
Pork ribs are marinated for 18 hours in a ginger, garlic, and coconut aminos marinade and then grilled to perfection.
- 3 lbs pork ribs
- 4 garlic cloves, minced
- 1/8 tsp ginger root, minced
- 2 tbsp coconut aminos
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chili powder
- 1/8 tsp mustard powder
- 1/8 tsp white vinegar
- 1 tbsp avocado oil
- Sesame seeds, optional
- Rinse pork ribs with cold water and dry them off with paper towels.
- Cut pork ribs at every two bones. Slice between the two bones but don’t cut all the way through. This helps to keep the rack "together", while still being easy to tear the bones apart later when ready to serve. Repeat until all ribs are cut.
- Make the marinade by mixing together avocado oil, mustard powder, chili powder, black pepper, coconut aminos, white vinegar, minced garlic and ginger in a small bowl.
- Put pork ribs and marinade in a Ziploc bag and mix well/shake until all ribs are coated with the marinade.
- Refrigerate marinated pork ribs for 18 hours.
- After 18 hours, get the charcoal grill ready and have the temperature steady at medium heat. We're grilling these for an hour to hour and a half, so steady heat and slow so they don't burn.
- Place pork ribs on the grill.
- Cook the pork ribs for an hour or hour and a half, or until a safe temperature is reached at 145 degrees Fahrenheit.
- Sprinkle with sesame seeds (optional) and serve.
If you want to cook the ribs until they’re really tender, then plan for additional time in the oven. Preheat oven to 300 degrees Fahrenheit. Remove pork ribs off the grill, add them to an oven-safe baking dish and cover with aluminum foil. Cook for an additional hour to an hour and a half until tender.
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Perfect! We’re going to have a small gathering in the weekend. I’m thinking of trying this recipe. Thank you so much for sharing!
Thanks for visiting! We hope you enjoy this recipe. Please stay safe and healthy!