Prep 4 hrs
Cook 10 mins
The inspiration for this recipe come from one by Steven Raichlen (BBQ U fame). His recipe was far too peppery. These are Cambodian-style ribs. I made this with country ribs, that were cut much thinner than what I normally find in the market. They are bone-in, meaty, and fatty. I try to render most of the fat off on the grill. But watch those flare-ups! I did not like the dipping sauce, so just served lime wedges to squeeze onto the ribs.
Ribs and Marinade
- 1⁄4 cup fresh ginger, chopped
- 6 garlic cloves
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper (you can use up to a tablespoon to taste)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 1⁄2 lbs pork ribs, cut into individual ribs (bone-in meaty or fatty)
- 4 teaspoons kosher salt
- 4 teaspoons white pepper
- 2 large limes, halved
- In a food processor, combine ginger, garlic, sugar, 1 tablespoon salt, and pepper; puree to blend.
- Add honey, soy sauce, and fish sauce; blend.
- Place ribs in a large non-reactive container, pour marinade over, toss to combine; cover and let marinate, refrigerated, at least 4 hours up to overnight.
- Bring to room temperature while heating up grill.
- Cook over medium hot coals until done to your liking, about 4 minutes per side; a little char here and there never hurt anyone :wink:.
- For the dipping sauce: Use 4 small bowls and place a teaspoon each of salt and pepper. Squeeze half a lime into each.