Ginger ribs with creamy red cabbage

Ginger ribs with creamy red cabbage

These tender, fall-apart ribs taste of citrus and ginger, making a perfect low-carb meal for the holidays, especially when paired with colorful creamy cabbage. In fact, we think you'll enjoy them all year-'round.

Ginger ribs with creamy red cabbage

These tender, fall-apart ribs taste of citrus and ginger, making a perfect low-carb meal for the holidays, especially when paired with colorful creamy cabbage. In fact, we think you'll enjoy them all year-'round.
USMetric
6 servingservings

Ingredients

Ginger orange ribs
  • 313 lbs 1.5 kg spare ribs
  • 1 1 orange, juice and zestoranges, juice and zest
  • ¼ cup 60 ml tamari soy sauce
  • 3 tbsp 3 tbsp ground ginger
  • 2 tbsp 2 tbsp olive oil
  • 1 tsp 1 tsp ground black pepper
Oven baking
  • 2 (8 oz.) 2 (220 g) red onion, in wedgesred onions, in wedges
  • 5 5 bay leafbay leaves
  • 3 tsp 3 tsp salt, to the ribs
Creamy red cabbage salad
  • 113 lbs 600 g red cabbage, sliced
  • 3½ oz. 100 g butter
  • 6 oz. 170 g leek, thinly slicedleeks, thinly sliced
  • ¼ cup 60 ml cider vinegar
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp ground nutmeg
  • 1 tsp 1 tsp ground black pepper
  • 1 cup 240 ml sour cream
  • ½ ½ meat bouillon cubemeat bouillon cubes (optional)
  • ½ cup 120 ml drippings from the meat

Instructions

Instructions are for 6 servings. Please modify as needed.

Ginger orange ribs

  1. Mix all of the ingredients for the marinade in a small bowl. Set aside.
  2. Place the ribs in a sealable plastic bag, and pour the marinade over, coating the ribs completely. Let the meat marinate in the fridge for 24 hours.

Oven baking

  1. Pre-heat the oven to 350°F (175°C). Spread the onion wedges and bay leaves evenly in a baking dish.
  2. Remove the ribs from the marinade and season with salt on both sides. Pour the marinade into the baking dish. Place the seasoned ribs on top of the onions. Bake for 1.5-2 hours depending on the size of the meat.
  3. Let the ribs cool on a cutting board. Slice along with the rib bones. Reserve the pan drippings to use when making the cabbage salad.

Creamy red cabbage salad

  1. Use a large skillet to fry the sliced cabbage in half of the butter.
  2. When the cabbage is tender, add the leek and the remaining butter. Fry until the leek is tender, turning occasionally. Pour in the vinegar, and season the vegetables with salt, pepper, and nutmeg. Let simmer for 5 minutes.
  3. Stir in the sour cream, the gravy from the ribs, and bouillon. Let simmer for an additional 10–20 minutes to thicken.
  4. Serve the creamy red cabbage together with the ribs and red onions.

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2 comments

  1. G
    Orange Ginger Ribs: These look very good, but I think there is a mistake in the quantity of powdered ginger. The amount listed seems like far too much.
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    Orange Ginger Ribs: These look very good, but I think there is a mistake in the quantity of powdered ginger. The amount listed seems like far too much.

    Thanks for your comment! The amount has been adjusted.

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