Okay. I know… before you even read, or scroll to the recipe, or whatever you do when you get to the chik n’ pastry blogsite, you are probably wondering what in the hell is wrong with me. Why would I ever ever ever say I don’t want BBQ sauce?! I mean, what else does a Southern girl eat her ribs with? Heck, anything with?
So let’s be clear here, before going any further. I adore barbeque sauce. I adore the way the sticky, gooey, molasses-and-ketchup-flavored-sauce-with-a-hint-of-apple-cider-vinegar-that-I-could-make-with-my-eyes-closed tastes on some baby back ribs, cooked low and slow on a sunny summer day to the point where they fall off the bone before they make it to your mouth or for that matter even in your hands because they. are. that. damn. tender. and. juicy. and. oh. so. perfect. in. every. way. I love the way you finish eating said ribs and the morsels of ooey goodness that is said bbq sauce remain all over your mouth, your face, your hair, your clothes, and all 10 of the Bounty tri-fold paper towels you used along the way. Make me choose what type of rib to take to my grave and hands down, I’d choose those in a heartbeat. Shoot, less than a heartbeat.
Ribs & Marinade
2 2 1/4 to 2 1/2 pound baby back pork ribs, cut into 6-7 rib sections
1/4 cup peeled ginger, cut into chunks
6 garlic cloves, chopped
1 T sugar
1 T kosher salt
1 T fresh ground black pepper
3 T honey
2 T soy sauce*
2 T fish sauce
6 t kosher salt, divided
6 t ground white pepper, divided
3 large limes, halved
*Gluten-free available if needed
For ribs & marinade:
Place rib racks on work surface. If not done already, use a small knife and carefully pry membrane from underside of each rib. Place ribs on rimmed baking sheet.
Combine ginger, garlic, sugar, salt and pepper in processor and puree to blend. Add honey, soy sauce, and fish sauce and process to blend well. Adjust seasonings to taste. (Don’t be alarmed by the overwhelming smell of the fish sauce – it does NOT overpower once grilled!). Spread spiced marinade on both sides of ribs and cover with plastic wrap and refrigerate at least 4 hours, basting occasionally with accumulated marinade on baking sheet.
For dipping sauce:
Spray rack with cooking spray. Prepared grill to medium heat. Spoon accumulated marinade back over ribs. Place rib racks, rounded side down, on grill rack. Grill, uncovered, 8 minutes per side, then cover grill and grill until cooked through, about another 8 minutes per side.
Transfer to cutting board. Cut into single rib pieces.