Grilled
Baby Back Ribs with Green Onion,
Chilies and Lime
By Chef Jody Denton, Azie,
San Francisco, CA
Makes
about 4 to 6 servings
Ingredients:
Baby Back Pork Ribs
1/4 cup Sugar
3 tbls. Szechwan Salt (recipe)
1/4 cup Soy
1 Whole Garlic Head (cut in half across the cloves)
2 Ginger Coins (? inch thick, smashed)
10 Cilantro Sprigs (with stems)
3 Thai Basil Sprigs (with stems)
1 tbls. Black Pepper (freshly crushed)
1 tbls. Fish Sauce
2 tbls. Lime Juice
1/4 cup Extra Virgin Olive Oil
1 tbls. Thai Chilies (or serrano chilies, thinly sliced)
1/4 cup Green Onion (thinly sliced)
Method:
1. In a
mixing bowl, combine 1 quart of water with the sugar,
szechwan salt, soy, garlic, ginger, cilantro, basil and
pepper. stir until salt and sugar are dissolved. submerge
the ribs in the brine, cover and refrigerate for 2 days.
2.
Remove the ribs from the brine and place them on a baking
sheet. cover the baking sheet with aluminum foil and place
in a preheated 250 degree oven for about 3 to 4 hours
or until a rib can be pulled away from the slab without
too much resistance. remove from the oven.
3.
In a large mixing bowl, combine the fish sauce, lime juice,
olive oil, chilies and green onion. set aside.
4.
Place the slabs on a gas or charcoal grill over medium
heat and cook until the ribs are brown on both sides (about
10 minutes). remove from the fire and cut the ribs between
the bones.
5.
Place the cut ribs in the bowl with the chili-lime mixture
and toss the ribs in the mixture thoroughly. serve immediately.
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