2 racks baby back ribs (each 2 to 21/2 pounds)
6 cloves garlic, coarsely chopped
1 piece ( 2 inches) fresh ginger, peeled
and coarsely chopped
1 tablespoon sugar
1 tablespoon coarse salt (kosher or sea)
2 teaspoons freshly ground black pepper
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon Asian fish sauce or more
4 teaspoons coarse salt (kosher or sea)
4 teaspoons white pepper
4 juicy limes, cut in half
Ginger, Garlic and Honey Grilled Baby Back Ribs
Siem Reap, Cambodia
Costco member Rob Barrett
of Eden Prairie, Minnesota,
hosts the online program
Cooking for Dads, at
and fish sauce. Spread the spice paste over the
ribs on both sides. Let the ribs marinate in the
refrigerator, covered, for 1 to 4 hours; the longer
the ribs marinate, the richer the flavor will be.
For the dipping sauce, place 1 teaspoon of salt
and 1 teaspoon of white pepper in neat mounds
side by side in each of 4 tiny bowls. Place 2 lime
halves next to each bowl.
Set up the grill for direct grilling and preheat it to
medium. When ready to cook, brush and oil the
grill grate. Place the ribs, bone side down, on the
hot grate and grill until golden brown and cooked
through, 8 to 12 minutes per side, a little longer
for full-size ribs. When ribs are done, the meat
will have shrunk back from the ends of the
bones by about ¼ inch. Watch for flare-ups.
Should they occur, move the ribs to another
section of the grill.
Transfer the racks of ribs to a cutting board and
cut them into individual ribs, then arrange them
on a platter or plates for serving. Just before eating, instruct your guests to squeeze 1 to 2 tablespoons of lime juice into their bowls of salt and
white pepper and stir them with chopsticks until
mixed. Dip the ribs in the sauce before eating.
Makes 4 servings.
2 pounds top sirloin or other cut of steak
1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup vegetable oil
3 teaspoons sesame oil (optional)
4 garlic cloves
2 tablespoons peanut butter
A couple of shakes of red pepper flakes
Juice of 1/2 lime
Cut each rack in half and place ribs in a nonreac-
tive baking dish just large enough to hold them in
a single layer.
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