Recipes

Ginger and Honey Marinated Baby Back Ribs

Cuisine: Oriental

Type: Main Course

Serves: 4-6

Source:	Bon Apetite July 2009 via Epicurious
Attributes:
Comments:
Serving Suggestions:	Could cook over indirect heat and maybe sear a bit at the end for texture. Could also be baked for a couple of hours first in a slow oven.

Ingredients:

Ginger and Honey Baby Back Ribs
Ribs and marinade:
2 2 1/4-to 2 1/2-pound baby back pork rib racks, cut into 6-to 7-rib sections
1/4 cup chopped peeled fresh ginger
6 garlic cloves, chopped
1 tbs. sugar
1 tbs. freshly ground black pepper
2 tbs. honey
2 tbs. soy sauce
2 tbs. fish sauce (such as nam pla or nuoc nam)*

Dipping sauce:
6 tsp. coarse kosher salt, divided
6 tsp. ground white pepper, divided
3 large limes, halved
Nonstick vegetable oil spray

Instructions:

For ribs and marinade:

1. Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution?it will be slippery). Place ribs on large rimmed baking sheet.

2. Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.

For dipping sauce:

3. Place each of 6 very small bowls on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.

4. Spray grill rack with nonstick spray. Prepare barbecue (medium heat) for indirect cooking. Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack but not directly over the coals -- the honey sauce will burn. Grill ribs, covered, 8 minutes per side, then grill until ribs are cooked through, about 8 minutes longer per side. (Original recipe called for direct cooking, you can use direct heat at the beginning or end to sear the ribs, but they might burn if you use it the whole time.)

5. Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. Before serving, allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.

* Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

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