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Summer BBQ Recipe of the Week: Honey Grilled Baby Back Ribs Recipe from Planet Barbecue

18 June 2010 By: Casey 3 Comments | The Fall Line

Summers in Park City mean three very important things: endless amounts of free live outdoor music, tons of outdoor festivals and farmers markets, and most importantly – BBQs!!! There is honestly no better way to spend a summer evening than sitting out back, cracking open a cold one with friends, and drooling over the amazing smells coming from your barbecue, grill, smoker, or what-have-you. That’s right, summer is here, and it’s time to start talking about BBQ recipes!

So, since Summer has finally arrived in Park City, I now have an excuse to share all my favorite recipes with you! Starting this week, every Friday is BBQ Friday on Taste of Park City. Each Friday, I’ll share one of my favorite BBQ recipes with you, beginning this week with one from Planet Barbecue! written by Steven Raichlen.

About two months ago, Kevin and I received a copy of Planet Barbecue! in the mail for us to read and review. The book is amazing. It’s written by award-winning cookbook author, journalist, PBS TV host, and internationally renowned grilling authority Steven Raichlen. Planet Barbecue! claims to be Raichlen’s most ambitious book ever, and covers recipes from over 6 continents and includes 306 of the world’s most authentic flavorful recipes. Planet Barbecue  is an incredible source to learn about the traditional way to grill and smoke everything – from beef, chicken, and fish to veggies, kebabs, wings, ribs, and yes, even dessert!

So without further ado, here is one of the most amazing BBQ recipes for this summer, thanks to Planet Barbecue! Want to further your BBQ expertise? Pick up a copy of Planet Barbecue at your nearest bookstore…trust me, you won’t regret it!

RECIPE: Ginger, Garlic, and Honey Grilled Baby Back Ribs

Baby back ribs spiced with garlic and ginger and served with lime dipping sauce.

What you’ll need:

Ribs & Spice Paste

4 racks of true baby back ribs or 2 racks of American

6 cloves of garlic, coarsely chopped

1 piece (2 inches) fresh ginger, peeled and coarsely chopped

1 tablespoon of sugar

1 tablespoon coarse salt (I used kosher)

2 teaspoons freshly ground black pepper

2 tablespoons of honey (I used 4 to sweeten it up a bit)

1 tablespoon of soy sauce

1 tablespoon of Asian fish sauce ( I skipped this ingredient and used extra soy sauce)

Dipping Sauce

4 teaspoons coarse salt (kosher or sea)

4 teaspoons white pepper

4 juicy limes, cut in half

Advanced preparation suggests marinating the ribs for 1 -4 four hours. I left mine marinating in the fridge over night for a truly moist and flavorful eating experience!

Directions:

1. Prepare the ribs and spice paste: Remove the this, papery membrane from the back of each rack (if necessary). If you are using the larger racks of ribs, cut each rack in half. Place the ribs in a nonreactive baking dish just large enough to hold them in a single layer.

2. Place the garlic, ginger, sugar, salt, and the black pepper in a mortar and pound to a paste with a pestle. If you do not have a mortar and pestle, puree these ingredients in a food processor. Work in the honey, soy sauce, and fish sauce. Spread the spice paste of the baby back ribs on both sides. Let the ribs marinate in the fridge, covered, for 1 – 4 hours. The longer the ribs marinate, the richer the flavor will be.

3. Prepare the ingredients 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 for the dipping sauce. Place 2 limes halves next to each bowl.

4. Set up the grill for direct grilling and preheat it to medium.

5. When ready to cook, brush and oil the grill plate. 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. (high-altitude note: you may need to cook ribs for an addional 2 – 5 minutes thank to our thin air). Watch for flare-ups! Should the occur, move the ribs to another section of the grill. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.

6. Transfer the racks of ribs to a cutting board and cut them into individual ribs, then arrange them on a platter or plate 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 into the sauce before eating.

Pair these ribs with a sweet grilled pineapple mixed green salad or any of your favorite BBQ side dishes and I guarantee your guests are going to be begging you for more! Have an incredible BBQ recipe that you want to share? Please feel free to comment add your favor recipe or comments on these amazing ribs by leaving a comment below. Happy grilling!

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