Asian Spiced Dry Rub Baby Back Ribs with Ginger and Turmeric
These Asian-inspired baby back ribs feature a fragrant dry rub of ginger, turmeric, cardamom, and garlic powder that creates a golden, aromatic crust. The spice blend penetrates the meat during an overnight marinade, delivering warm, complex flavors with a hint of heat from cayenne. Perfect for weekend dinners or entertaining, these oven-roasted ribs offer an exciting alternative to traditional barbecue with their distinctive blend of warming spices that complement the rich pork beautifully.
Ingredients
- 1 large rack baby back pork ribs, cut into segments
- 1 pinch sea salt
- 1 pinch black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon ground ginger
- 2 teaspoons turmeric
- 1 ½ teaspoons garlic powder
- 2 teaspoons cardamom
- 1 pinch cayenne pepper, to taste(optional)
Instructions
- 1
Cut the ribs into individual ribs and place on a flat work surface covered with wax paper
- 2
Coat ribs with vegetable oil and season both sides with sea salt and pepper to taste
- 3
Mix ginger, turmeric, garlic powder, cardamom, and cayenne together in a small bowl
- 4
Rub the spice blend on all sides of the ribs until evenly covered
- 5
Place ribs in a well-sealed plastic bag and refrigerate for at least 2 to 3 hours or overnight
- 6
Remove ribs from fridge 15 to 20 minutes before roasting to bring to room temperature
- 7
Line a metal baking sheet with aluminum foil and place ribs on the foil
- 8
Set oven to 400 to 425°F and roast until golden brown and cooked through, starting to check around 40 minutes
- 9
For crispier ribs, place under broiler for a minute or two before finishing
- 10
Remove from oven to cool and serve
Tips
Marinate overnight for deeper flavor penetration and more tender ribs.
Check ribs with a meat thermometer - internal temperature should reach 145°F for safe consumption.
Let ribs rest 5 minutes after cooking to allow juices to redistribute before serving.
Good to Know
Refrigerate cooked ribs up to 3 days in airtight container. Reheat in 350°F oven until warmed through.
Spice rub can be applied up to 24 hours ahead. Ribs can be fully cooked 1 day ahead and reheated.
Serve immediately while hot for best texture. Pair with steamed rice and Asian vegetables.
Common Mistakes
Don't skip the marinating time or spices won't penetrate the meat properly.
Avoid cooking directly from cold or ribs will cook unevenly.
Don't overcook under broiler to avoid burning the spice rub.
Substitutions
FAQ
Can I use pork shoulder instead of baby back ribs?
Yes, but increase cooking time significantly as shoulder cuts are tougher and need longer cooking at lower temperature around 300°F for 2-3 hours.
What if I don't have cardamom?
Substitute with equal amount ground coriander or cinnamon for similar warm, aromatic qualities, though flavor will be different.
How long will these ribs keep in the refrigerator?
Cooked ribs will keep 3-4 days refrigerated in airtight container. Reheat gently in oven to maintain texture.