Ribs are among the constants on the world's barbecue trail, but just how theyre prepared reflects a strong regional and cultural bias. The vast ranch lands and forests of the New World, for example, led to American-style barbecue, with its large slabs of spareribs slow-roasted on a smoker for the better part of a day. Asians adopted a different strategy: cooking small cuts or single ribs on tiny grills engineered for fuel efficiency. The flavor would come not from wood smoke (Asians don't have wood to burn by the cord), but from the explosively flavored seasoning indigenous to the region, like lemongrass, ginger, and fish sauce. Case in point: These Cambodian-style ribs, from Sarun Pich, a chef at the Amansara resort in Siem Reap, Cambodia.
Ingredients
Makes 6 servings
Ribs and marinade:
Dipping sauce:
For ribs and marinade:
Step 1
Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution-it will be slippery). Place ribs on large rimmed baking sheet.
Step 2
Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. DO AHEAD:Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet.Keep chilled.
For dipping sauce:
Step 3
Place each of 6 very small bowls on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.
Step 4
Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side.
Step 5
Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. Before serving, allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.
Step 6
- Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
Ask the butcher to remove the papery membrane from the underside of the ribsit can be a little difficult to do.
Leave a Review
Reviews (36)
Back to TopFlavours are so heavenly. Always my go to recipe when it comes to ribs.
Rowen
Cincinnati Oh
5/30/2023
这是我们家最喜欢的一个,煮熟oven or on BBQ. I use high heat in oven 450 to get a nice char on the outside. Friends love it too.
Anonymous
SF,CA
9/12/2020
I should have read the comments before making it. I did use kosher salt, but the marinade was too salty. I should have used less salt and fish sauce and more honey. Also, the flavors didn't quite work well together. I omitted the dipping sauce because the ribs were salty enough and the overall flavors were too strong. I didn't think this recipe was too bad and normally I would try again with adjustments because I like Asian style ribs, but my family asked me not to make this again. Nobody ate more than 2 ribs and I had to throw away more than a pound of ribs when they refused to eat them the next day.
bikap
2/6/2018
I like this a lot, but yes, too salty. And it's fishy, so not for everyone. I substituted galangal for ginger and put in some tamarind. Was pretty good, too. The dipping stuff is authentic but not necessary.
maxwellcoldpepper
Jacksonville FL
9/13/2016
Sorry--but this was awful. And I'm not a novice cook. followed the recipe exactly (using Kosher salt). Beautiful baby back ribs were tough and super-salty. No hint of sweetness, even though I added a touch more honey. 8 minute cooking time per side produced undercooked ribs (even with resting) and the salt/lime/pepper dip was inconsequential. I'd find another way to get Asian flavor into high-quality baby back ribs. This one doesn't work.
lizbaird
San Antonio, TX
8/2/2015
This is a review of the marinade only, as I was looking for something new and different to use on two 1-1/4 lb pork tenderloins on the grill. Marinated overnight, they came out juicy and delicious, with a nice sear on the outside, and slighty pink in the middle, about 10-12 minites on the grill depending on thickness.
RoniJordan
Hanover, MA
8/25/2014
For those of you who find this recipe too salty, note that the recipe calls for kosher salt. If you are using regular salt, you need to use half the amount.
glively
5/31/2014
These are perfect BBQ ribs for people who don't care for traditional BBQ sauce. Made this marinade to marinate flank steak (over night) sliced on the diagonal and then skewered on bamboo then grilled till done - absolutely amazing! Rave reviews from everyone at our 4th of July BBQ!
crosbyh
Michigan
7/5/2012
Nothing wrong with this nice standard recipe that suits fussy eaters. I found this recipe at the last minute when I realized my own recipe for BBQ ribs wasn't going to suit the collective palettes of the crowd I was cooking for. I didn't use the dipping sauce but only because I didn't think my guests would try it. I baked and basted in the oven for 2 hours at 350, increased the honey and decreased the salt, like other cooks suggested. I wouldn't make again but only because I have my own recipe that I typically use.
Anonymous
Norfolk, MA, USA
9/20/2010
These ribs are the best. Chewy and wonderful flavors. A hit every time I make them.
moeswife
New York
8/7/2010
I also loved this recipe. I found it a bit salty, so when I do it again, I might increase the honey and cut back a bit on the soy sauce. The dipping sauce is a great touch--make sure you choose juicy limes, or the saltiness again increases. I baked these for about 1.5 hours at 350 and the meat was falling off the bone. Great meal!
laurenamaro
7/10/2010
New, different, and tasty (: ! Used the recipe as a guideline as I'm not a huge one for measuring but used all the ingredients. Cooked it on the grill, mostly indirect and took awhile but was well worth it. I was afraid the meat would become tough because the marinade was drying off and there weren't any instructions to baste it, but they turned out great. Only negative point was it was a bit too saltiness and my mom coughed with all the pepper. Sauce reminds me of the same thing I dip shrimp in (you should try it if you haven't). Would make this again though!
basil2leaf
Claremont
6/2/2010
I'm one of those BBQ guys who built their own smoker and makes his own rubs, etc. These ribs were exceptional, bar none. But it's hard to get tender ribs when grilled as in this recipe. I marinated them only about 2 hours, cooked them foil-covered at 350 for 1-1.5 hours and finished them on the grill for 5 minutes a side on full blast. If you think it's too salty or too fishy, you could cut back the marinade time.
mccue011
Minneapolis
12/25/2009
I am not a rib person at all, but I couldn't get enough of these ones! The flavors are amazing, I just followed the recipe. The dipping sauce is a must, it adds a lot to the flavor of the ribs. I marinated them overnight. I don't have access to a barbecue so I just cooked them in the oven at 350 for about 2 hours (check them often after 1 1/4-1 1/2 hours, they may be done sooner). My husband says they're better than any ribs he's ever had at a restaurant. We will make these often, and try the marinade with chicken too.
tchattin1111
Texas
10/23/2009
I made this recipe and, I kid you not, convinced a strict vegetarian to try it. She ended up eating FOUR ribs. The mixture of flavors are amazing. Although some reviews below felt the ginger was overpowering, I feel the ginger is a key element to providing the marinade with its rich flavor. I agree that trying brown sugar or adding a little molasses might be a nice addition but I have not tried that personally. The one "MUST DO" for this recipe is the dipping sauce. My mom made this dipping sauce frequently when she served meat and chicken while I was growing up so I wanted to stay true to our tradition. It was the dipping sauce that convinced my vegan friend to try. I am so happy I found this recipe and will use it again and again. In matter of fact, just writing about it makes me want to make it tonight!
pnelsonle
Harrisburg, PA
10/13/2009
