Asian Lime Ribs

By therman

Gary and Kathy's recipe

Ingredients

• Rub:
• 1 Tbsp cinnamon
• 2 Tbsp kosher salt
• 2 Tbsp black pepper
• 1 Tsp ground cloves
• 1 Tbsp ground coriander
• Dash cayenne
• Mix well
• Asian Lime Sauce:
• 2 Tbsp coarsely chopped ginger
• 2 Tbsp coarsely chopped garlic
• 3/4 cup rice vinegar
• 1/2 cup low sodium soy sauce
• 1/2 cup ketchup
• 1/2 cup chopped fresh cilantro
• 1/2 cup fresh lime juice
• 1/3 cup brown sugar
• 1/4 cup Hoisin sauce (found in the Asian food section)
• 2 Tbsp sesame oil
• 11/2 Tbsp crushed red pepper flakes
• Stir well

Preparation

Step 1

This rub and sauce are enough for 2 racks of ribs. Make sure the ribs are prepared with fat and membrane removed and the meat scored or docked. Apply rub to meat and refrigerate for one hour. Tightly wrap the ribs in aluminum foil and slow roast for 2 to 3 hours at 250 degrees. Meat should readily pull away from the bone. Once baked, brush the sauce on the ribs and grill over medium high heat for 15 minutes turning them a few times. There is sugar in the sauce so make sure you oil or spray grill racks to prevent sticking. As the ribs begin to char re-apply the sauce coating well. Remove from heat and slice between the bones for serving size. Serve the ribs with plenty of sauce for dipping! I like to eat them with a cucumber vinaigrette salad to clean the palate (and cool down!) and some lemon sorbet for dessert.