52 minutes
A vibrant and tangy dish featuring baby back ribs glazed with a chili-lime sauce, served with a fresh herb salad.
Fresh Ginger, peeled and minced
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Shallots, minced
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Serrano Chiles, seeded and minced
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0 oz
0 fl oz
0 fl oz
Baby Back Pork Ribs, cut into 2-rib sections
0 lb
to taste
to taste
Herb Salad Mix
0 oz
0 fl oz
1. Prepare Marinade and Sauce
Combine the minced ginger, minced shallots, serrano chiles, sugar, soy sauce, and fresh lime juice in a bowl. Mix well to create a slightly thick liquid with visible pieces of ginger and shallots.
2. Season and Marinate Ribs
Place the baby back ribs on a rimmed baking sheet. Sprinkle them generously with coarse kosher salt and freshly ground pepper. Spoon about 2 tablespoons of the ginger mixture over each side of the ribs, rubbing it in well to ensure the flavors penetrate the meat.
3. Prepare Grill and Sauce
Let the ribs marinate while you prepare your grill. Mix ¼ cup of water into the remaining ginger mixture and reserve it to use as a sauce later.
4. Grill Ribs
Prepare your grill for direct-heat grilling over medium heat. Once ready, place the ribs on the grill with the meat side up and cook for about 8 minutes. Turn the ribs over and cook for another 8 minutes. Cover the grill and continue to cook the ribs for about 8 more minutes on each side, ensuring they are fully cooked, tender, and slightly charred.
5. Serve Ribs with Herb Salad
Transfer the ribs to a cutting board and cut them into individual sections. Divide the herb salad mix between two plates and top each salad with the rib sections. Spoon the reserved ginger sauce over the ribs and serve immediately.
Choose baby back ribs with a good amount of meat on them and avoid those that are too fatty. The quality of the meat is paramount and will dictate the overall flavor and texture of your dish.
Remove the membrane from the back of the ribs to ensure the meat can fully absorb the marinade and cook evenly.
Use freshly squeezed lime juice and high-quality chili paste or powder. Marinate the ribs for at least a few hours, or overnight if possible, to deepen the flavors.
Always taste your glaze and adjust the seasoning if necessary before and during the cooking process. The balance of heat from the chili and acidity from the lime should be harmonious.
Maintain a consistent low temperature (around 275°F to 300°F) and use a roasting pan with a rack to ensure even cooking and proper heat circulation.
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