[Recipe Share] St. Louis Style Pork Ribs with Asian Ginger Marinade

Wednesday, May 13, 2015

“This post is part of a social shopper marketing insight campaign with Weave Made Media®  Smithfield® and Farmland®, but all my opinions are my own. #weavemade #GetUpandGrill #GetFiredUpGrilling http://my-disclosur.es/RgFrEH

I mentioned in yesterday's post that we had some AMAZING ribs with our Mother's Day dinner. They were seriously SO GOOD that I wanted to share the recipe with you.


I also think I mentioned last week that last Wednesday I randomly had off from work. It was GLORIOUS. A mommy mental health day if you will. I know that sounds awful, that I enjoyed a day by myself, away from my family, but hey, every once in a while, a mama needs a day of rest. So, what's a girl to do when she has a day off all by herself? Shop of course! A new Walmart opened nearby my house about a year ago and I'd been wanting to check it out. People always talk about what a good deal they got there, but before now, there wasn't really one convenient or close to home, so I just never went. Then when this one opened, it was SO CROWDED looking in the parking lot (when I would go to my beloved Starbucks drive thru I would notice) so I never went in but one time. Evidently, the people I talked to were right, good deals. So when I had a random weekday off, I thought I would try it again. And it was much, much less crowded than the weekend day I went. A girl could get used to having Wednesdays off.

Anyway, long story short, I went in for a few things and found these ribs. I like ribs. I've had them a few times at Lucille's and our friend Matt made some delicious ones a couple months ago. But I never found them at the grocery store, so I kind of forgot about them. Until I heard that Walmart carried some. So, on my day off, I headed over there, found them, and grabbed them. Apparently I live under a rock because the rib section was packed with people and they were all looking at these Farmland ribs. Now I don't know a whole lot about meat, that's usually Seth's area of expertise, but these St. Louis style ribs looked pretty good to me.

These Farmland Extra Tender St. Louis Style Pork Spareribs were some of the best ribs I've ever eaten. Seth would say that is due to his excellent grilling techniques, and while I'm sure that had something to do with it, the meat was just that good. No joke, everyone was devouring the ribs and asking "where did you get these?! they are DELICIOUS." And Seth would say "Liz got them at Walmart" and they would all turn and look at me like I lived on Mars.

But let me start from the beginning. The marinade. I told Seth he was in charge of making the marinade for these ribs and that he needed to do some research. I immediately opened Pinterest for him to search and explained to him how to use it and he says "wouldn't google work just as well?" Touché, Seth, touché. I suppose google would work just as well, though, personally, I think my way was better. Anyway, he ended up finding an Asian ginger marinade that he used as his base and then altered it based on what we had on hand. And, I mean, really, anything that has brown sugar in the recipe has GOT to be good, right? Right.

It all started on Friday night when Seth made the marinade and started the rib prep for Sunday. As much as raw meat grosses me out, these things were looking pretty good already. He poured the marinade over the ribs and wrapped them up and put them in the fridge until Sunday.

ORIGINAL RECIPE // allrecipes.com Asian ginger marinade


-- 1/3 cup soy sauce (we substituted the teriyaki aminos since we had some leftover from our whole30 and it was gluten free for Seth's mom)
-- 1/4 cup rice vinegar
-- 2 tablespoons honey (we used brown sugar instead)
-- 2 tablespoons sesame oil
-- 2 teaspoons minced garlic
-- 1 tablespoon grated fresh ginger root
-- 1 tablespoon chopped green onion or shallot (we used green onion)
-- 1 tablespoon raw sesame seeds
-- 1/2 teaspoon ground pepper

1. Whisk together soy sauce (teriyaki aminos), rice vinegar, honey (brown sugar), sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey (brown sugar) has dissolved.

It's really that easy!

Seth wrapped up the tin foil and covered the ribs and stuck the tray in the fridge until Sunday. The ribs marinated away in that delicious brown sugar mixture and were ready to go come Sunday!

Sunday I headed out for my massage and mani/pedi around 11am, Seth and Mason headed out to run some errands and then back for Mason to nap and for Seth to start the ribs. He decided to use these instructions for cooking the ribs on our gas grill but found that there were lots of instructions for cooking your ribs inside in the oven if it is not quite grilling weather where you live.

I came home from my massage and mani/pedi to the house smelling FANTASTIC. I couldn't quite put my finger on it, but it smelled like something I had eaten before, and it smelled amazing. And I was pretty bummed that it was only 3:30pm and I had to wait until at least 6pm to eat.

Shortly after I got home, Papa came over and commented on how good the house was smelling. I finished getting ready for dinner, we played with Mason, we had some appetizers, and around 5:30pm, our family came over for dinner. Around 6pm, everything was done. We had tri tip, chicken, and ribs as our main dish...

... but the ribs were BY FAR the hit of the night. I mean, I'll let this pan speak for itself.

Thankfully I started off with two because if I had only taken one, I would have been out of luck for seconds! The meat was so perfectly cooked that it just fell off the bones as you tried to pick it up. No joke, I CANNOT wait to pick up more of these ribs. They be my new Saturday night dinner go-to.

We paired our main dishes with parmesan zucchini and corn and crusted new potatoes which were a nice compliment to the ribs.

If you're in the market for ribs, I HIGHLY recommend these Farmland Extra Tender St. Louis Style Pork Spareribs. They were not only some of the best ribs I've ever eaten, but THE best ribs I've ever eaten. And even better? They are available at Walmart. 

If you're in the market for a marinade for your own meat, I also HIGHLY recommend this recipe. Trust me. You won't be disappointed. However, if this marinade is not your thing, I'd definitely recommend that you visit the Get Fired Up Grilling website www.getfiredupgrilling.com for additional recipes and tips from BBQ Pitmasters Moe Cason and Tuffy Stone. Also enter to win a trip to the American Royal BBQ contest and other great grilling prizes! The options are endless.

Happy Grilling!


  1. I am trying this recipe rhis weekend for sure! And don't feel bad, I would LOVE a random day alone along with every other mother out there!

  2. I am trying this recipe rhis weekend for sure! And don't feel bad, I would LOVE a random day alone along with every other mother out there!

  3. Yum! I haven't had ribs in a long time, but I'm sure Scott will be making some this summer.

  4. "They be my new Saturday night dinner go-to." Did you mean to type that like a pirate? Because pirate was how I read it =)
    Now I'm hungry. Still. Since last time I read about your ribs. I think we need to hit up walmart. We always get ours at Publix but only rarely because they be pricey! argh. Chris loves walmarts brats btw, I couldn't say which exactly but he gets those suckers all the time if y'all are in the market for some brats. I love fall of the meat ribs btw. That is the best way to have it. Yummy!!

  5. My In Laws always get their ribs from Walmart! Now I know why theyre so good :)

  6. So fun that you got selected for this campaign I saw it and thought it looked like a good one!

    These look amazing to btw!

  7. Oh yum, you've got my mouth watering!! That marinade sounds A+!!

  8. This looks amazing! I've never made ribs before, but my husband would love this recipe! Thanks for sharing. -- And from someone who has Wednesday off now...it really is amazing! :)


I love your comments and I love connecting with my readers! I respond back via email so please make sure that your email is connected to your profile. Thanks for stopping by :)