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Description
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.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- 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.
- Serve Vietnamese Dipping Sauce to accompany ribs.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat1.5g8% |
Trans Fat0.5g |
Cholesterol |
Sodium1950mg81% |
Potassium600mg17% |
Protein4g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber0g0% |
Sugars11g |
Vitamin A20% |
Vitamin C25% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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