Asian-Flavored Baby Back Ribs
Source of Recipe
The Other White Meat -- Recipe by Steven Raichlen, author of Barbecue Bible.
Recipe Introduction
Steven Raichlen is an author, journalist and cooking teacher. His Barbecue Bible cookbook series reinvented how America barbecues. His Asian ribs gives a sweet crunch from cilantro and peanuts which will give a different flavor to those use to the smoky tomato barbecued ribs.
List of Ingredients
Asian-Flavored Baby Back Ribs
2 racks baby back pork ribs, about 4 pounds total
4 stalks lemongrass, chopped (white part & some pale green)
4 cloves of garlic, crushed
2 shallots, finely chopped
2-inch piece gingerroot, grated, about 2 1/2 tablespoons
2 Thai chiles (or 4-5 jalapeños), seeded and thinly sliced*
1 cup chopped fresh cilantro
3 tablespoons sugar
2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 cup soy sauce
3 tablespoons each fish sauce & lemon juice
1/3 cup vegetable oil
In medium bowl, stir together all marinade
ingredients; pour over ribs in heavy, resealable
plastic bag. Seal bag and refrigerate for 4-6 hours.
Turn the ribs two or three times while marinating.
Prepare an indirect medium fire in grill, with a drip
pan in the center. For a gas grill heat grill to medium
and turn off any burners directly below where the
food will go. With the lid closed, the indirect heat
method serves as an oven, circulating heat evenly
throughout.
Remove ribs from marinade (discarding marinade),
place in rib rack and place on grill over drip pan,
away from the heat. Cover grill and grill for 1 1/2
hours, until rib meat is very tender. Transfer the ribs
to a cutting board, cut into serving portions.
Visit otherwhitemeat.com for a Vietnamese Dipping
Sauce to accompany ribs.
Serves 4
Recipe
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