Ribs with Tahini Sauce

Ribs with Tahini Sauce

This Red Pepper Tahini Rib recipe is a fun departure from traditional BBQ ribs. It’s a spin that swaps out the sweeter BBQ sauces for something with a roasted red pepper and tahini base.

FFG’s Tahini Red Pepper Balsamic Sauce has several uses and glazed on baby back ribs is one of my favorites. What’s great about this recipe is that the hard work happens upfront; you can bake these ribs ahead of time and just finish them on the grill when you’re ready to eat. Perfect for when you’re hosting a party and need to stay out of the kitchen—or even on a busy weeknight when you want something impressive without the fuss.

The process is as easy as it gets: you’re wrapping these ribs in parchment and foil, along with a generous amount of garlic and ginger, then letting the oven do the work. The slow, low heat means you’ll get that fall-off-the-bone tenderness without having to babysit the grill. Cool them down, throw them in the fridge overnight, and you’ve got the beginnings of a meal that’ll make you look like you put in way more effort than you did.

When you’re ready to eat, just slice, sear, and slather with that Tahini Red Pepper Balsamic Sauce. The quick hit of heat from the grill gives you those nice charred edges and warms everything through while the sauce gets all glossy and caramelized.

Main Ingredients:

Baby Back Ribs: Tender, meaty, and cook relatively quickly compared to other cuts like spare ribs. They also require less trimming.

Ginger: Fresh ginger brings a bright, slightly peppery flavor that cuts through the richness of the pork. It’s used generously here, adding a bit of warmth without being spicy.

Tahini Red Pepper Balsamic Sauce: The show’s star—this sauce combines roasted red peppers and creamy tahini for a smoky, nutty, slightly sweet finish that complements the ribs perfectly.

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Ribs with Tahini Sauce

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Course: Dinner + Mains

This Red Pepper Tahini Rib recipe is a fun departure from traditional BBQ ribs.

Servings

4-6

servings

Prep time

10

minutes

Cooking time

2

hours 

20

minutes

Resting time

8

hours 

Total time

10

hours 

30

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 2 racks baby back ribs

• 10 garlic cloves, sliced thin

• 3 inch piece of fresh ginger,
  peeled and sliced thin

• salt & pepper to taste

• 1 batch Tahini Red Pepper
  Balsamic Sauce

Method

• Prep the Ribs: Peel the membrane off of the underside of the ribs. Then, season both sides of the ribs generously with salt and pepper.
• Assemble: Lay two pieces of parchment paper flat on your work surface. Arrange a quarter of the garlic and ginger in a line roughly the size of a rib rack on each piece of parchment. Place the ribs bone side down on top of the garlic and ginger. Layer the remaining garlic and ginger on top of the ribs.
• Wrap: Wrap the parchment paper tightly around the ribs, then wrap again in foil to ensure no steam escapes.
• Bake: Place the wrapped ribs on a baking sheet and bake at 275°F for one hour with the bone side down, then flip and bake for another hour and 15 minutes with the bone side up.
• Cool and Store: Let the ribs cool to room temperature, then refrigerate overnight, still wrapped in parchment and foil. This step is key for the flavors to set up and makes the ribs easy to handle for grilling.
• Grill and Finish: Unwrap the ribs and discard the ginger (you can leave the garlic if you like). Slice the racks into 2-bone sections. Rub lightly with olive oil and grill over medium coals meat side down until they caramelize a bit. Flip the ribs, brush generously with the Tahini Red Pepper Balsamic Sauce, and cook until the sauce glazes slightly.

Field Notes

• Use a paper towel to grab hold of the membrane when you are pulling it off. 
• If you don’t have parchment paper, you can wrap it with plastic wrap and then foil.
• RELATED RECIPES: Tahini Red Pepper Balsamic Sauce