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.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.