- 4
Ingredients
- DIPPING SAUCE:
- 2 racks baby back ribs (each 2 to 21h pounds)
- 6 cloves garlic, coarsely chopped
- 1 piece (2 inches) fresh ginger, peeled and coarsely chopped
- 1 tablespoon sugar
- 1 tablespoon coarse salt (kosher or sea)
- 2 teaspoons freshly ground black pepper
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon Asian fish sauce or more
- soy sauce
- 4 teaspoons coarse salt (kosher or sea)
- 4 teaspoons white pepper
- 4 juicy limes, cut in half
Preparation
Step 1
Cut each rack in half and place ribs in a nonreac-
tive baking dish just large enough to hold them in
a single layer.
Place the garlic, ginger, sugar, 1 tablespoon of salt
and black pepper in a mortar and pound to a paste with a pestle, or puree these ingredients in a food processor. Work in the honey, soy sauce and fish sauce. Spread the spice paste over the ribs on both sides. Let the ribs marinate in the refrigerator, covered, for 1 to 4 hours; the longer the ribs marinate, the richer the flavor will be.
For the dipping sauce, place 1 teaspoon of salt and 1 teaspoon of white pepper in neat mounds side by side in each of 4 tiny bowls. Place 2 lime halves next to each bowl.
Set up the grill for direct grilling and preheat it to
medium. When ready to COOk, brush and oil the
grill grate. place the ribs, bone side down, on the
110t grate and grill until golden brown and cooked
through, 8 to 12 minutes per side, a little longer for full-size ribs. When ribs are done, the meat will have shrunk back from the ends of the bones by about 1/2 inch. Watch for flare-ups. Should they occur, move the ribs to another section of the grill.
Transfer the racks of ribs to a cutting board and
cut them into individual ribs, then arrange them
on a platter or plates for serving. Just before eat-
ing, instruct your guests to squeeze 1 to 2 table-
spoons of lime juice into their bowls of salt and
white pepper and stir them with chopsticks until
mixed. Dip the ribs in the sauce before eating.