Asian-Flavored Baby Back Ribs
Steven Raichlen
Lemongrass, ginger, Thai chiles, cilantro, soy sauce, and fish sauce infuse typically smoky barbecued ribs with Asian flavors.
Ingredients
- 2 racks baby back pork ribs, about 4 pound total
- 4 stalks lemongrass, chopped (white part and some pale green)
- 4 cloves garlic, crushed
- 2 shallots, finely chopped
- 1 2-inch piece ginger root, grated, about 2 1/2 tablespoons
- 2 Thai chiles, (or 4-5 jalapeños), seeded and thinly sliced (wear plastic gloves to protect hands when handling chiles)
- 1 cup fresh cilantro, chopped
- 3 Tbs sugar
- 2 tsp ground coriander
- 1 tsp ground black pepper
- 1/4 cup soy sauce
- 3 Tbs fish sauce
- 3 Tbs lemon juice
- 1/3 cup vegetable oil
Directions
- In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4-6 hours.
- Turn the ribs two or three times while marinating. Prepare an indirect medium fire in grill, with a drip pan in the center. For a gas grill heat grill to medium and turn off any burners directly below where the food will go. With the lid closed, the indirect heat method serves as an oven, circulating heat evenly throughout.
- Remove ribs from marinade (discarding marinade), place in rib rack and place on grill over drip pan, away from the heat. Cover grill and grill for 1 1/2 hours, until rib meat is very tender. Transfer the ribs to a cutting board, cut into serving portions.
Recipe courtesy of the National Pork Board
Nutrition Facts
Calories 246
Calories from Fat 127 (52%)
(22%)Total Fat 14g
(18%)Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(24%)Cholesterol 73mg
(20%)Sodium 472mg
(15%)Potassium 508mg
Total Carbohydrate 6g
(4%)Dietary Fiber 1g
Sugars 3g
Sugar Alcohols 0g
(46%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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