Recipe: Thai Baby Back Ribs with Thai Barbecue Sauce

THAI BABY BACK RIBS

2 sides pork baby back ribs (or your favorite ribs)
FOR THE THAI BARBECUE SAUCE:
6 cloves garlic, minced
2 tablespoons finely minced ginger
8 Serrano peppers or other small hot chilies, minced, including seeds
4 small green onions, green and white parts, minced
1/4 cup minced cilantro sprigs
1 tablespoon grated or minced lime zest
juice of 3 limes
1 cup hoisin sauce
1/2 cup wine vinegar
1/4 cup Thai or Vietnamese fish sauce
1/4 cup honey
2 tablespoons dark soy sauce
2 tablespoons flavorless cooking oil

Remove the membrane from the underside of the ribs and place the slab in a rectangular dish or baking pan. To make sauce, combine all ingredients and stir well. Coat the ribs evenly on both sides with half of the sauce. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 8 hours. Reserve the remaining sauce to serve as a sauce for the ribs (boil remaining sauce for 3-4 minutes before using).

TO GRILL:
If using a gas grill, preheat to medium (325 degrees). If using charcoal or wood, prepare a fire.

Grill covered, occasionally turning and basting with the extra marinade until the meat begins to shrink from the ends of the rib bones. Approximate grilling time: 75 minutes.

Makes 4 servings
Source: The Great Ribs Book by Hugh Carpenter and Teri Sandison