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.
November 19 2020 recipe by , photo by , nutritional review by in Recipes, Dinner, Meal

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
  • 31⁄3 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
  • 11⁄3 lbs (82⁄3 cups) 600 g (2 liters) red cabbage, sliced
  • 2 oz. 55 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
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Instructions

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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8 comments

  1. 1
    G
    November 21 2020
    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. 2
    Reply to comment #1 by G
    Kerry Merritt Team Diet Doctor
    November 21 2020

    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.

  3. 3
    Gwenn
    December 18 2020
    Is "ground ginger" fresh grated ginger root or powdered ginger?
    I use only fresh ginger root in my cooking
    Reply: #4
  4. 4
    Reply to comment #3 by Gwenn
    Kristin Parker Team Diet Doctor
    December 18 2020

    Is "ground ginger" fresh grated ginger root or powdered ginger?
    I use only fresh ginger root in my cooking

    That refers to powdered ginger, but the recipe team says that either will work.

  5. 5
    Denney
    February 14 2021
    It would be helpful if the nutritional info was broke down into the different parts of the meal, i.e. ribs vs cabbage. Sometimes I like to make the main part of a recipe (meal) with a different side, and in this case I will make the ribs with a cauliflower cheese bake. It would be easier to figure out the carb, protein and fat if nutritional values weren't put together for the main dish and side.
    Reply: #6
  6. 6
    Reply to comment #5 by Denney
    Kerry Merritt Team Diet Doctor
    February 14 2021

    It would be helpful if the nutritional info was broke down into the different parts of the meal, i.e. ribs vs cabbage. Sometimes I like to make the main part of a recipe (meal) with a different side, and in this case I will make the ribs with a cauliflower cheese bake. It would be easier to figure out the carb, protein and fat if nutritional values weren't put together for the main dish and side.

    Thanks for your feedback! We'll pass it along!

  7. 7
    Denney
    February 24 2021
    This rib recipe is great! We like every thing (including some sweets) with heat, so I added cayenne pepper to the marinade. Next time I'll make it with the red cabbage. I made pork fried cauli rice with the leftovers.
  8. 8
    Christine
    October 10 2022
    This recipe didn't work out for me. Only cooked the ribs a third of the time and the marinate on the pan had blackened to a crisp while the ribs were drying out. WOndered about trying it in a slow cooker next time with bouillion or something to maintain moisture.

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