Rib of the Week: Fig & Ginger Glazed Pork Ribs

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You all know that I’m one of those folks who loves pork and fruit together.

Now, you have to like figgy-flavored things for this one to work. But man, if you do…the combination is absolutely heavenly.

These ribs get the perfect amount of earthy sweetness from fig preserves. A heaping dose of ginger gives them an impressive heat that’s tempered by the richness of the molten pork fat. A little bit of apple cider thins out the preserves and provides just the tiniest bit of tartness.

This glaze would also be really good on a pork loin roast. If you do that, I’d add a little olive oil to it to compensate for how lean pork roasts can be.

Fig & Ginger Glazed Pork Ribs: A note on ingredients

Use any good fig preserves that are made mostly out of fruit (avoid jars that have a long list of ingredients that starts with corn syrup, etc.). I like Bonne Maman brand preserves a lot.

Fig and Ginger Pork Ribs

5-6 pork spare ribs (about 2 1/4 lbs. or so)
3/4 cup fig preserves
1 Tbls. powdered ginger
1 Tbls. apple cider
1 tsp. kosher salt
1 Tbls. dried parsley

Serves about 2 as a main course or 4 as an appetizer.

Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and/or aluminum foil.

Fig & Ginger Glazed Pork Ribs: Make the fig & ginger glaze

Measure out your fig preserves and put them in a medium-sized bowl.

Add the powdered ginger, apple cider, and kosher salt.

Whisk together with a fork to combine well. The apple cider will help thin out the preserves. Be sure to break up any lumps of ground ginger.

Admittedly, this isn’t the most attractive looking glaze. No matter, though. The sugar in the preserves will caramelize on the ribs, and they’ll be just gorgeous when they come out of the oven.

Fig & Ginger Glazed Pork Ribs: Glaze the ribs

Grab your ribs out of the fridge. Unwrap them and put them in a gallon-sized zip-top bag.

Pour the glaze in the bag and over the ribs.

Seal the bag well. Smoosh it around between your hands to coat the ribs with glaze.

Lay the ribs out on your prepared pan.

Sprinkle each rib with a little dried parsley.

Fig & Ginger Glazed Pork Ribs: Roast away!

Pop the pan into your 350 degree oven. Roast the ribs for about an hour, or until they’ve developed a lovely crust.

They’re done when the meat comes away easily when pulled at with a fork. Your final cooking time will depend on how meaty your ribs are.

Fig & Ginger Glazed Pork Ribs: Serve and enjoy!

Copyright 2008-2009 The Hungry Mouse�/Jessica B. Konopa. All rights reserved.

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.


  1. I think there should be a Pork and Fruit Club and I'll vote you as the chairman of the club! Another great recipe. Sigh...all these ribs are sticking to my ribs! So, I better just look and not try to make them...
  2. Hey Jessie, If I precook ripe fresh figs with sugar and perhaps some cloves to make a mush (technical term) before mixing with the ginger ???? think it will work? KR Debs