Asian-Flavored Grilled Baby Back Pork Ribs
This Asian-inspired dish has a powerful flavor, is easy to make, and sure to be a party pleaser.
Serves: Serves 6 as an appetizer
- 2 slabs baby back ribs, about 2lb (900g) each
- 2 tablespoons vegetable oil
- Kosher salt and freshly cracked white pepper (or substitute black) to taste
- 1/3 cup finely crushed roasted peanuts
- 1/4 cup roughly chopped scallions, green and white parts
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons Asian sesame oil
- 2 tablespoons sriracha (Southeast Asian hot chile-garlic sauce, available in Asian markets or large supermarkets)
- 2 tablespoons peeled and minced fresh ginger
- Light a fire well over to one side of your grill, using enough coals to fill half a shoebox.
- Rub the ribs with oil and sprinkle them generously with salt and pepper.
- When the fire has died down and the coals are covered in white ash, place the ribs on the side of the grill away from the coals, being careful that none of the meat is directly over the coals. Put the lid on the grill with the vents open one-quarter of the way and cook for 20 minutes. Flip the ribs and cook them for an additional 20 minutes.
- Meanwhile, combine the ingredients for the sauce in a very large bowl and mix well.
- When the ribs are done, transfer them to a cutting board. Cut the racks apart, adding the ribs to the bowl of sauce as they are separated. Toss the ribs with the sauce until thoroughly coated, and serve immediately-with lots of paper napkins.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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