A
little late for that Labor Day cook out but definitely a good excuse to fire up
the grill
GINGER, GARLIC, and HONEY
GRILLED BABY BACK RIBS
Serves: 4
Difficulty Level: 3 (of 5) Prep Time: 4 Hours (includes marinating time) Ready
In: 4.5 Hours
INGREDIENTS:
•1
Tbsp. fennel seeds, crushed
•4 racks true baby back ribs
•6 cloves garlic, coarsely chopped
•1 piece (2 inches) fresh ginger, peeled and coarsely chopped
•1 tablespoon sugar
•1 tablespoon kosher salt
•2 teaspoons freshly ground black pepper
•2 tablespoons honey
•1 tablespoon soy sauce
•1 tablespoon Asian fish sauce or more soy sauce
Sauce:
•1
Tbsp. fennel seeds, crushed
•4 teaspoons coarse salt (kosher or sea)
•4 teaspoons white pepper 4 juicy limes, cut in half
•Advance preparation
•1 to 4 hours for marinating the ribs
PROCEDURE:
•Prepare
the ribs and spice paste: If necessary, remove the thin, papery membrane from
the back of each rack of ribs.
•Place the ribs in a nonreactive baking dish just large enough to hold them in
a single layer.
•Place the garlic, ginger, sugar, 1 tablespoon of salt, and the black pepper in
a mortar and pound to a paste with a pestle. If you do not have a mortar and
pestle, puree these ingredients in a food processor. Work in the honey, soy
sauce, and fish sauce.
•Spread the spice paste over the baby back 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.
•Prepare the ingredients 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
for the dipping sauce. 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 hot grate and grill until golden brown and cooked through, 8 to 12
minutes per side, a little longer for full-size ribs. Watch for flare-ups.
Should they occur, move the ribs to another section of the grill. When the ribs
are done, the meat will have shrunk back from the ends of the bones by about
1/4 inch.
•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 eating,
instruct your guests to squeeze 1 to 2 tablespoons of lime juice into their
bowls of salt and white pepper and stir them with a spoon until mixed.
•Dip the ribs in the sauce before eating.
Happy
Cooking,
Chef Phil
