Asian-Flavored Baby Back Ribs
Steven Raichlen is an author, journalist and cooking teacher. His Barbecue Bible cookbook series reinvented how America barbecues. His Asian ribs offers a sweet crunch from peanuts and cilantro which offers a different flavor than that of the typical smoky tomato barbecued ribs.
2 racks baby back pork ribs, about 4 pounds total
4 stalks lemongrass, chopped (white part and some pale green)
4 cloves garlic, crushed
2 shallots, finely chopped
1 (2-inch) piece ginger root, grated, about 2 1/2 tablespoons
2 Thai chiles, (or 4 to 5 jalapenos), seeded and thinly sliced*
1 cup fresh cilantro, chopped
3 tablespoons granulated sugar
2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 cup soy sauce
3 tablespoons fish sauce
3 tablespoons lemon juice
1/3 cup vegetable oil
Vietnamese Dipping Sauce for accompaniment
- In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4 to 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.
Makes 4 servings.
*Wear plastic gloves to protect hands when handling chiles.
Nutritional Information Per Serving (1/4 of recipe): Calories: 105 calories; Protein: 54 grams; Fat: 80 grams; Sodium: 2875 milligrams; Cholesterol: 244 milligrams; Saturated Fat: 26 grams; Carbohydrates: 31 grams; Fiber: 245 grams.
Recipe developed by Steven Raichlen, author of Barbecue Bible; recipe and photograph provided courtesy of National Pork Board.