- I used pork spare ribs.
- I used Thai fish sauce. The one in the Yellow label named "Tiparos". Do not dispair or omit this ingredient; that rotten fish smell will disappear, and heaven will be translated into your mouth. If you live close to me come and borrow some of mine. But it is cheap to buy.
- Interestingly enough, I had every single ingredient in this recipe on hand, except the fish sauce. Since I took a Thai cooking class while on vacay in Phuket, I was converted to the use of this transforming sauce many years ago, and bought some to keep in the pantry.
So, I made this for company yesterday and it was soooo wonderful. I went to Epicurious, copied the photograph and the recipe and threw them here on my blog. I hope I don't get in trouble for that. I want Epicurious to know that I have been a loyal member of their website for at least 8 years and I have utmost love for their recipes.
from July 2009, Bon Appetit
- 2 2 1/4-to 2 1/2-pound baby back pork rib racks, cut into 6-to 7-rib sections
- 1/4 cup chopped peeled fresh ginger
- 6 garlic cloves, chopped
- 1 tablespoon sugar
- 1 tablespoon coarse kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)*
- 6 teaspoons coarse kosher salt, divided
- 6 teaspoons ground white pepper, divided
- 3 large limes, halved
- Nonstick vegetable oil spray
For ribs and marinade:
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.
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:
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.
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.
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.
Glad Housewife note:
Serve as suggested with the salt and pepper in tiny prep bowls and the lime. I cut mine into thirds Southeast Asian style.