Ginger Honey Pork Ribs

Submitted by threeovens

"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."

 

• Ready In: 4hrs 10mins
• Ingredients: 12
• Serves: 4

ingredients

• 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)

• Dipping Sauce

• 4 teaspoons kosher salt
• 4 teaspoons white pepper
• 2 large limes, halved

directions

1. In a food processor, combine ginger, garlic, sugar, 1 tablespoon salt, and pepper; puree to blend.
2. Add honey, soy sauce, and fish sauce; blend.
3. 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.
4. Bring to room temperature while heating up grill.

5. 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:

6. For the dipping sauce: Use 4 small bowls and place a teaspoon each of salt and pepper. Squeeze half a lime into each.