GINGER AND HONEY BABY BACK RIBS

Ginger and Honey Baby Back Ribs image

Provided by Steven Raichlen

Categories Ginger Kid-Friendly Father's Day Backyard BBQ Dinner Pork Rib Summer Grill Grill/Barbecue Honey Bon Appétit Dairy Free Peanut Free Tree Nut Free Small Plates

Yield Makes 6 servings

Number Of Ingredients 15

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Ingredients

Ribs and marinade:
2 2 1/4-to 2 1/2-pound baby back pork rib racks, cut into 6-to 7-rib sections
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)*
Dipping sauce:
6 teaspoons coarse kosher salt, divided
6 teaspoons ground white pepper, divided
3 large limes, halved
Nonstick vegetable oil spray

Steps:

For ribs and marinade:
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. 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 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.
Spray grill rack with nonstick spray. Prepare barbecue (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 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes 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.
Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

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Oisin Beckett

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These ribs were a little too sweet for my taste. I think I would have preferred a more savory glaze. However, the meat was cooked perfectly and fall-off-the-bone tender.

Patrick Mathaolwene

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I'm not sure what went wrong, but my ribs turned out really tough. I followed the recipe exactly, but the meat just didn't seem to get tender. I'm not sure if I cooked them for too long or what, but I was really disappointed.

Rm Ruhul

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These ribs are a must-try for any fan of barbecue. The ginger and honey glaze is unlike anything I've ever tasted before, and the meat is cooked to perfection. I will definitely be making these again and again.

Isis Overton

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I made these ribs for a party and they were a huge hit! Everyone raved about how delicious they were. The ginger and honey glaze was a perfect balance of sweet and savory, and the meat was cooked to perfection.

Salva Inboneain

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I've never been a big fan of ribs, but these were incredible. The ginger and honey glaze was the perfect combination of sweet and savory, and the meat was fall-off-the-bone tender. I'll definitely be making these again.

Darren Hill

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These ribs were amazing! I followed the recipe exactly and they turned out perfect. The meat was fall-off-the-bone tender and the glaze was delicious. I will definitely be making these again.