This recipe jumped out at me when I was looking for an alternative to our usual dry rub for baby back ribs. Flying Fish has been having fresh baby back ribs, not frozen and now that our grill is in action I couldn’t resist! Lemon grass and lime leaves on the grill fragrance the whole neighborhood!
As usual I had to make some adjustments to the recipe to make it perfect. The tons of sugar that is usual added to barbeque is excessive when pork is so sweet in and of itself. Try it once and then make a double batch to freeze so you can make the ribs again for Memorial Day weekend! Happy grillin!
- 4 garlic cloves, peeled and smashed
- 1 3-inch piece ginger, peeled and roughly chopped
- 2 scallions, roughly chopped
- 3 lime leaves
- 10 cilantro sprigs with stems, roughly chopped
- 5 cilantro roots (if you have them)
- 1teaspoon szechuan peppers (roasted and ground)
- 2 lemongrass stalks, roughly chopped
- 4 tablespoons fish sauce
- 1 tablespoon sesame oil
- 1/2 cup of chicken broth
- 3 pounds baby back ribs
1- In a blender or food processor, combine marinade ingredients (first 10) and blend. It will be a little chunky but get it ias smooth as you can.Pour this mixture over the ribs in a baking dish, making sure to distribute evenly. They can marinade for several hours or you can cook immediately.
2- Cover and cook in the oven at 350 degrees for 2 hours or until just tender. Remove from the oven. Prepare the grill if you plan to grill finish the ribs,. If you are using the oven turn it up to 450.
3- Remove ribs from the baking dish and pour the liquid into a small pot to reduce over medium heat about 10 minutes.
4- Grill for 5-7 minutes on each side over medium high heat or coals. For the oven: place the ribs on a rack lined baking sheet and bake for 10-12 minutes until crisp.
5- Slice and either pour sauce over, or serve in a bowl for dipping. Excellent with grilled veggies!