Summer is not Summer without enjoying a finger-licking good rib dinner where you go through numerous napkins. Although I'm a sucker for traditional ribs covered with barbecue sauce, after seeing the cover of a recent Bon Appetit, I was dying to try their Cambodian rib variation. Rather than the traditional tomato-based sauce, this recipe uses a combination of fish sauce, soy sauce, honey, and a lot of fresh ginger!
The marinade is quick to make, especially if you employ a food processor. I marinated my ribs for six hours, but overnight would be even better. Fresh off the grill and covered with lime juice, the ribs burst with sweet and sour flavor. The ginger glaze is much lighter and more refreshing than a typical barbecue sauce. If you want to sink your teeth into these ginger-glazed ribs, keep reading.
Adapted from Bon Appetit
Ingredients
2 2 1/4- to 2 1/2-pound meaty baby back pork ribs
1/4 cup chopped peeled fresh ginger
6 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons fish sauce (such as nam pla or nuoc nam)
For Dipping Sauce
6 teaspoons coarse kosher salt, divided
6 teaspoons ground white pepper, divided
3 large limes, halved
Nonstick vegetable oil spray for the grill
Directions
- 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.
- 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. Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.
- Spray grill rack with nonstick spray. Prepare barbecue (high heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack for 3-5 minutes to sear. Turn the grill down to medium for 10 minutes. Flip over to bone side and turn back to high for 5 minutes. Grill ribs on medium for another 15 minutes. Adjust cooking time depending on the thickness of your ribs.
- Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. I served my ribs with only a couple slices of lime for squeezing directly onto the ribs. You can make the dipping sauce above as well and 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.
Serves 6.
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L'Autre Chose
Marc Jacobs
Rupert Sanderson
thanks yum these look delicious! Any hints on how to cook these on the stove top or in broiler if we don't have a grill?
1Hi lisabarn
You could probably sear the meaty side of the ribs in a hot pan and then flip them over onto the bone side onto a tin-foiled line cookie sheet. Cook them in oven probably around 350-400 until they were finished probably a half hour or so!
These ribs were super tasty!!!!!
2These look outstanding. Nothing like a new twist on an old favorite. I'd love to give these a try in a true slow cook bbq situation.
3Thanks yum - will definitely try these!
4I can see how the strategically placed napkin would be a crucial element of this meal. I'm not a huge fan of traditional barbecued ribs, so this sounds very appealing.
5Hi lisabarn, if you don't have a barbeque, you can wrap them tight in heavy duty foil and bake them on a baking sheet for 2-3hours at 300. carefully open the foil (there will be lots of steam) and broil them for 5 minutes to brown the top. the meat will literally fall off the bone.
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