GINGER HONEY PORK RIBS

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Ginger Honey Pork Ribs image

The inspiration for this recipe come from one by Steven Raichlen (BBQ U fame). His recipe was far too peppery. These are Cambodian-style ribs. I made this with country ribs, that were cut much thinner than what I normally find in the market. They are bone-in, meaty, and fatty. I try to render most of the fat off on the grill. But watch those flare-ups! I did not like the dipping sauce, so just served lime wedges to squeeze onto the ribs.

Provided by threeovens

Categories     Pork

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup fresh ginger, chopped
6 garlic cloves
1 tablespoon sugar
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper (you can use up to a tablespoon to taste)
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons fish sauce
1 1/2 lbs pork ribs, cut into individual ribs (bone-in meaty or fatty)
4 teaspoons kosher salt
4 teaspoons white pepper
2 large limes, halved

Steps:

  • In a food processor, combine ginger, garlic, sugar, 1 tablespoon salt, and pepper; puree to blend.
  • Add honey, soy sauce, and fish sauce; blend.
  • Place ribs in a large non-reactive container, pour marinade over, toss to combine; cover and let marinate, refrigerated, at least 4 hours up to overnight.
  • Bring to room temperature while heating up grill.
  • Cook over medium hot coals until done to your liking, about 4 minutes per side; a little char here and there never hurt anyone :wink:.
  • For the dipping sauce: Use 4 small bowls and place a teaspoon each of salt and pepper. Squeeze half a lime into each.

Nutrition Facts : Calories 640.4, Fat 43.3, SaturatedFat 15.7, Cholesterol 156.4, Sodium 4788.9, Carbohydrate 20.7, Fiber 2, Sugar 13, Protein 42.1

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