2 sides pork baby bock ribs or your favorite ribs
Makes 3 cups
6 cloves garlic, minced
2 tablespoons finely minced ginger
8 serrano peppers or other small
hot chiles, minced, including seeds
4 small green onions,
green and white parts, minced
1/4 cup minced cilantro sprigs
1 tablespoon grated or minced lime zest
Juice from 3 limes
1 cup hoisin sauce
1/2 cup wine vinegar
1/4 cup Thai or Vietnamese fish sauce
1/4 cup honey
2 tablespoons dark soy sauce
2 tablespoons flavorless cooking oil
Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan.
To make the sauce, combine all the sauce ingredients and stir well.
Coat the ribs evenly on both sides with half the sauce. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours. Reserve the remaining sauce to serve as a sauce for the ribs.
To grill the ribs, if using a gas barbecue, preheat to medium (325 degrees). If using charcoal or wood, prepare a fire. Grill according to the Quick Grilling, Smoking, and Roasting Directions. Occasionally during cooking, baste the ribs with the marinade, stopping 15 minutes before removing the ribs from the grill.
To smoke the ribs or to roast the ribs, see Quick Grilling, Smoking, and Roasting Directions.
To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved sauce.
The Great Ribs Book
By Hugh Carpenter & Teri Sandison
Ten Speed Press, April 1999
Recipe Reprinted by permission.
This page created June 1999
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