Asian-Flavored Baby Back RibsPork
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.
- 2 pork back ribs (racks, about 4 pound total)
- 4 stalks lemon grass (chopped, white part and some pale green)
- 4 cloves garlic (crushed)
- 2 shallots (finely chopped)
- 1 piece fresh ginger root (grated, about 2 1/2 tablespoons)
- 2 thai chile (or 4-5 jalapenos, seeded and thinly sliced*)
- 1 cup fresh cilantro (chopped)
- 3 tablespoons sugar
- 2 teaspoons coriander
- 1 teaspoon black pepper
- 1/4 cup soy sauce
- 3 tablespoons fish sauce
- 3 tablespoons lemon juice
- 1/3 cup vegetable oil
- 1In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4-6 hours.
- 2Turn 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.
- 3Remove 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.
- 4Serve Vietnamese Dipping Sauce to accompany ribs.
PER SERVING *
|Calories300Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.