Ginger and Honey Baby Back Ribs

By ALICJA

A Cambodian take on an American Classic

Ingredients

• Dipping sauce:
• 2-2 1/4 -to 2 1/2-pound baby back pork rib racks,cut in half
• 1/4 cup chopped peeled fresh ginger
• 6 garlic cloves,chopped
• 1 tbsp sugar
• 1 tbsp coarse salt
• 1 tbsp freshly ground black pepper
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 6 tsp coarse salt,divided
• 6 tsp ground white pepper,divided
• 3 large limes,halve
• oil spray

Details

Servings 6

Preparation

Step 1

For ribs and marinade:
Combine ginger,garlic,sugar,1 tbsp 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 tbsp marinade per side for each rib section).Cover with plastic wrap and refrigerate at least 4 hours.
Do ahead:Can be made 1 day ahead:baste ribs occasionally with accumulated marinade on baking sheet.Keep chilled.

For dipping sauce:
Place each of 6 very small bowls on each of 6 small plates.Place 1 tsp coarse salt and 1 tsp ground white pepper in neat mounts side by side in each bowl,then place 1 lime half on plate next to each bowl.Spray grill rack with nonstick spray.Prepare babecue(medium heat).Spoon any juices from baking sheet with ribs over ribs before grilling.Place rib racks,rounded(meaty)side down,on grill rack.Grill ribs,uncovered,8 min.per side,then cover barbecue and grill until ribs are cooked through,about 8 min.longer per side.
Transfer ribs to cutting board.Cut between bones into individual ribs.Transfer ribs to platter.Before serving,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.