Spicy Asian-Style Baby Back Ribs

Cook, Mains, Recipes, Weeknight Dinner

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Here, baby back ribs are soaked in a soy-lime-chile mixture and then quickly grilled. An herb salad offers a refreshing counterpoint to the richness of the meat. This recipe yields a generous amount of the piquant sauce, and leftovers can be served with shrimp, fish or chicken for another weeknight meal.

 

Spicy Asian-Style Baby Back Ribs

 

1/3 cup (3 oz./90 g.) peeled and minced fresh ginger

2 shallots, minced

2 serrano chiles, seeded and minced

1/4 cup (2 oz./60 g.) sugar

1/4 cup (2 fl. oz./60 ml.) low-sodium soy sauce

1/4 cup (2 fl. oz./60 ml.) fresh lime juice

1 3/4-2 lb. (875 g.-1 kg.) baby back pork ribs, cut into 2-rib sections

Coarse kosher salt and freshly ground pepper

3 cups (3 oz./90 g.) herb salad mix

 

In a small bowl, combine the ginger, shallots, chiles, sugar, soy sauce and lime juice; mix to dissolve the sugar. Place the ribs on a rimmed baking sheet. Sprinkle generously on both sides with salt and pepper. Spoon 2 tablespoons of the ginger mixture over each side of the ribs, and rub in; let marinate while preparing the grill. Mix 1/4 cup (2 fl. oz./60 ml.) water into the remaining ginger mixture and reserve to use as a sauce.

 

Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Place the ribs on the grill rack, meat side up, and cook for 8 minutes. Turn over and cook for another 8 minutes. Cover and grill the ribs until cooked through, about 8 minutes longer on each side.

 

Transfer the ribs to a cutting board and cut apart into individual ribs. Divide the salad between 2 plates and then top with the ribs. Spoon some of the reserved ginger sauce over the top and serve right away. Serves 2.

 

Williams-Sonoma Weeknight Fresh & Fast CookbookFind more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.

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