Prep 20 mins
Cook 30 mins
Received in an email. Originally from 'Planet Barbecue!: 309 Recipes, 60 Countries'. You will need 1-4 hours for marinating which is not included in prep time.
- 4 lbs baby back ribs
- 6 cloves garlic, coarsely chopped
- 1 piece fresh ginger, peeled and coarsely chopped
- 1 tablespoon sugar
- 1 tablespoon coarse salt (kosher or sea)
- 2 teaspoons freshly ground black pepper
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon asian fish sauce soy sauce (or more)
- for the dipping sauce
- 4 teaspoons coarse salt (kosher or sea)
- 4 teaspoons white pepper
- 4 juicy limes, cut in half
- Prepare the ribs and spice paste: If necessary, remove the thin, papery membrane from the back of each rack of ribs some stores sell baby backs with the membrane removed. If you are using the larger racks of ribs, cut each rack in half. Place the ribs in a nonreactive baking dish just large enough to hold them in a single layer.
- Place the garlic, ginger, sugar, 1 tablespoon of salt, and the black pepper in a mortar and pound to a paste with a pestle. If you do not have a mortar and pestle, puree these ingredients in a food processor. Work in the honey, soy sauce, and fish sauce.
- Spread the spice paste over the baby back ribs on both sides. Let the ribs marinate in the refrigerator, covered, for 1 to 4 hours; the longer the ribs marinate, the richer the flavor will be.
- Prepare the ingredients for the dipping sauce: Place 1 teaspoon of salt and 1 teaspoon of white pepper in neat mounds side by side in each of 4 tiny bowls for the dipping sauce. Place 2 lime halves next to each bowl.
- Set up the grill for direct grilling and preheat it to medium.
- When ready to cook, brush and oil the grill grate. Place the ribs, bone side down, on the hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs.
- When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
- Transfer the racks of ribs to a cutting board and cut them into individual ribs, then arrange them on a platter or plates for serving.
- Squeeze 1 to 2 tablespoons of lime juice into the bowls of salt and white pepper and stir until mixed. Dip the ribs in the sauce before eating.
Yum, a really delicious marinade and the lime dipping sauce was a great touch. I couldn't get baby back ribs locally so had to substitute larger spareribs. Because dipping the larger ribs wouldn't have been practical instead I seasoned with the salt & pepper at the table and squeezed over the lime.
95F outside and DH working from home, I made as directed but oven baked them by wrapping them in foil and placing on a baking sheet (baked at 300F for 2 1/2 hours). Ribs were tender and juicy and had a wonderful mild flavor. The fresh ginger came thru nicely. We too splashed some fresh lime on the ribs after cooking, but preferred them best without the lime. Great recipe, thanks for sharing. Made for PRMR
These are a tamed down version of Korean BBQ ribs. Meaning they have all the delicious flavor without the heat. I threw these on the grill and they came out just how I like them - tender, but chewy, not too soft and not falling off the bone (I hate that). The dipping sauce was bright. I also did not use baby back ribs, but something called pork pieces (hey, it was on sale!)