Ginger Honey Pork Ribs

"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."
photo by threeovens photo by threeovens
photo by threeovens
photo by threeovens photo by threeovens
Ready In:
4hrs 10mins




  • 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.

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