Asian Baby Back Ribs
Ingredients
- 2 Baby back pork ribs
For the marinade
- 4 stalks of lemongrass Finely chopped
- 4 Garlic cloves Finely chopped
- 1 Ginger piece Peeled and finely chopped
- 3 Thai peppers Thinly sliced
- 1 Cilantro bunch Chopped
- 3 tablespoon Sugar
- 1 teaspoon Ground black pepper
- ¼ cup Soy sauce
- 3 tablespoons Fish sauce
- 3 tablespoon Lime Juice Fresh
- ⅓ Cup Vegetable oil
Instructions
- Make the marinade: Place the lemon-grass, garlic, ginger, peppers, and cilantro in a mixing bowl. Stir in the sugar, pepper, soy sauce, fish sauce, lemon juice, and oil. Pour this mixture over the ribs, rubbing it onto the meat on both sides. Marinate, covered, in the refrigerator for at least 6 hours or as long as 12. Turn the ribs two or three times while marinating.
- Preheat over at 290℉
- When ready to cook, place the ribs, in the center of the hot oven. Cook until cooked, 1¼ to 1½ hours. When the ribs are cooked, the meat will have shrunk back from the bones about ¼ inch and will be tender enough to tear apart with your fingers. But don’t overcook; the ribs should have some chew to them.
- Transfer the ribs to a cutting board. Let rest for a few minutes, then, using a chef’s knife, cut the racks into individual ribs and place on plates or a platter. Sprinkle with the cilantro and chopped peanuts (optional) and serve at once.