Each week our hopes and dreams rise and fall as the old pigskin gets tossed around a grassy field. Football is back and the Game Day Grilling Series has the food needed to keep us fueled through the weekly emotional roller coaster. Enjoy the game with Ginger, Garlic, and Honey Grilled Baby Back Ribs, featuring zesty and nutty notes with addicting sweetness in each bite. These ribs are a bit messy and may smear your face paint, but they are worth it!
Begin preparing the ribs by removing the papery membrane from the back of each rack if present. Using a mortar and pestle, make a spice paste of garlic, ginger, sugar, salt, and black pepper, and then work in honey, soy sauce, and fish sauce. The finished paste is applied to both sides of each rack and allowed to marinate for several hours. Grill over medium heat for 10 minutes or so per side until done. Cut and serve ribs with special dipping sauce ingredients instructing guests to squeeze the limes over the salt and white pepper, and stir until mixed. The combination of fresh ginger, garlic, and honey with the salty citrus of the limes creates a flavor explosion fitting for an end zone celebration. So bring on the ribs and plenty of napkins as we get ready for football with the Game Day Grilling Series.
Ginger, Garlic, and Honey Grilled Baby Back Ribs Ingredients
- 4 racks true baby back ribs (each ¾ to 1 lb.) or 2 racks American baby back ribs (each 2 to 2½ lbs.)
- 6 cloves garlic, coarsely chopped
- 1 piece (2 in.) fresh ginger, peeled and coarsely chopped
- 1 tbs. sugar
- 1 tbs. coarse salt (kosher or sea)
- 2 tsp. freshly ground black pepper
- 2 tbs. honey
- 1 tbs. soy sauce
- 1 tbs. Asian fish sauce or additional soy sauce
For the dipping sauce
- 4 tsp. coarse salt (kosher or sea)
- 4 tsp. white pepper
- 4 juicy limes, cut in half
Ginger, Garlic, and Honey Grilled Baby Back Ribs Directions
- Prepare ribs and spice paste: If necessary, remove thin, papery membrane from back of each rack of ribs (some stores sell baby backs with membrane removed). If using larger racks of ribs, cut each rack in half. Place ribs in a nonreactive baking dish just large enough to hold them in a single layer.
- Place garlic, ginger, sugar, 1 tbs. salt and black pepper in mortar and pound to paste with the pestle. If you do not have a mortar and pestle, purée ingredients in food processor. Work in honey, soy sauce, and fish sauce or additional soy sauce. Spread spice paste over ribs on both sides. Let ribs marinate in refrigerator, covered, 1 to 4 hours.
- Prepare ingredients for dipping sauce: Place 1 Tsp. salt and 1 tsp. white pepper in neat mounds side by side in each of 4 tiny bowls. Place 2 lime halves next to each bowl.
- Preheat grill to medium. When ready to cook, brush grill grate clean and apply a thin coat of oil to grate. Place ribs, bone side down, on hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs. If flare-ups occur, move ribs to another section of the grill. When ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
- Transfer racks of ribs to cutting board and cut into individual ribs, then arrange on platter or plates for serving. Just before eating, instruct guests to squeeze 1 to 2 tbs. lime juice into the bowl of salt and white pepper and stir until mixed. Dip ribs the in sauce before eating.
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