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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 4 |
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The inspiration for this recipe come from one by Steven Raichlen (BBQ U fame). His recipe was far too peppery. These are Cambodian-style ribs. I made this with country ribs, that were cut much thinner than what I normally find in the market. They are bone-in, meaty, and fatty. I try to render most of the fat off on the grill. But watch those flare-ups! I did not like the dipping sauce, so just served lime wedges to squeeze onto the ribs. Ingredients:
1/4 cup fresh ginger, chopped |
6 garlic cloves |
1 tablespoon sugar |
1 tablespoon kosher salt |
1 teaspoon fresh ground black pepper (you can use up to a tablespoon to taste) |
2 tablespoons honey |
2 tablespoons soy sauce |
2 tablespoons fish sauce |
1 1/2 lbs pork ribs, cut into individual ribs (bone-in meaty or fatty) |
4 teaspoons kosher salt |
4 teaspoons white pepper |
2 large limes, halved |
Directions:
1. In a food processor, combine ginger, garlic, sugar, 1 tablespoon salt, and pepper; puree to blend.
2. Add honey, soy sauce, and fish sauce; blend.
3. Place ribs in a large non-reactive container, pour marinade over, toss to combine; cover and let marinate, refrigerated, at least 4 hours up to overnight.
4. Bring to room temperature while heating up grill.
5. Cook over medium hot coals until done to your liking, about 4 minutes per side; a little char here and there never hurt anyone :wink:.
6. For the dipping sauce: Use 4 small bowls and place a teaspoon each of salt and pepper. Squeeze half a lime into each.
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