Asian-Flavored Baby Back Ribs
Courtesy of National Pork Board 4 Servings • 10 Min. Prep Time • 90 Min. Cook Time • 4 Hr. Marinate Time • Grilled corn on the cob and fresh garden salad.| Ingredients |
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| 4 lb. babyback pork ribs (2 racks) |
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| Marinade: |
| 4 stalks lemongrass, chopped (white part & some pale green) |
| 4 cloves garlic, crushed |
| 2 shallots, finely chopped |
| 2 1/2 Tbsp. fresh ginger root, grated |
| 4-5 jalapeno peppers (or 2 Thai chiles), seeded and thinly sliced |
| 1 c. chopped fresh cilantro |
| 3 Tbsp. sugar |
| 2 tsp. ground coriander |
| 1 tsp. pepper |
| 1/4 c. soy sauce |
| 3 Tbsp. fish sauce |
| 3 Tbsp. lemon juice |
| 1/3 c. vegetable oil |
Directions:
1. In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4-6 hrs. Turn the ribs two or three times while marinating.
2. 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.
3. 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 hrs., until rib meat is very tender. Transfer the ribs to a cutting board, cut into serving portions.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Wine Pairings:
Zinfandel, Shiraz/Syrah, Carménère