GINGER, GARLIC AND HONEY GRILLED BABY BACK RIBS
Steps:
- 1. Prepare the ribs and spice paste: If necessary, remove the thin, papery membrane from the back of each rack of ribs (see photo number 1, page 235) -- 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.
- 2. 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.
- 3. 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.
- 4. Set up the grill for direct grilling and preheat it to medium.
- 5. 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. Watch for flare-ups. Should they occur, move the ribs to another section of the grill. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
- 6. 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. Just before eating, instruct your guests to squeeze 1 to 2 tablespoons of lime juice into their bowls of salt and white pepper and stir them with chopsticks until mixed. Dip the ribs in the sauce before eating.
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Nicole Durant
[email protected]These ribs were amazing! I'll definitely be making them again.
Leah Simpson
[email protected]These ribs were good, but I've had better. I think I'll try a different recipe next time.
Fatima Rana
[email protected]I'm not sure what I did wrong, but these ribs were a disaster. They were tough and chewy.
Ashik Sarowar
[email protected]Overall, I thought these ribs were just okay. They weren't bad, but they weren't anything special either.
Kelly Colson
[email protected]These ribs were a lot of work and they didn't turn out that great. I wouldn't make them again.
Sunday Enoshi
[email protected]The marinade didn't really penetrate the meat. The ribs were bland.
nirajan Kc
[email protected]The ribs were a bit dry. I think I should have cooked them for a shorter amount of time.
Md najmul Mia
[email protected]These ribs were a bit too sweet for my taste. I think I'll use less honey next time.
Teresa Joyce
[email protected]I'm not a big fan of ribs, but I really enjoyed these. They were so tender and flavorful.
King j I wont say
[email protected]These ribs are perfect for a special occasion. They're sure to impress your guests.
Skyline Destefano
[email protected]I love the combination of ginger, garlic, and honey in this recipe. It's a unique and delicious take on ribs.
sergelen hosbayr
[email protected]These ribs are so tender and flavorful. The marinade really makes a difference.
Aisha Abdalla
[email protected]I've made these ribs several times now and they're always a hit. They're my go-to recipe for ribs.
Mariama Sawo
[email protected]These ribs are perfect for a summer cookout. They're easy to make and always a crowd-pleaser.
Md Japor
[email protected]I made these ribs for a party and they were a huge hit. Everyone raved about them.
Alomgir Rana
[email protected]My family loved these ribs! They said they were the best they've ever had.
Kourtney Walls
[email protected]I'm not usually a fan of ribs, but these were so good I couldn't stop eating them.
Daisy Ndolo
[email protected]The ginger, garlic, and honey marinade really penetrated the meat and gave it a ton of flavor.
Clarence Marshall
[email protected]These ribs were fall-off-the-bone tender and had the perfect balance of sweet and savory.