GRILLED BABY BACK RIBS WITH SWEET SOY GLAZE

Method: Indirect grilling
Serves: 4 to 8 as an appetizer 

I encountered these sweet and crusty ribs on Bali—part of a marathon trip to research recipes for my next book, Planet Barbecue, which will be published next year.   I’ve yet to meet someone who doesn’t love the sweet-soy glaze.  By the way,  if you’re grilling for a crowd, a rib rack will be exceedingly helpful…on Super Bowl Sunday and beyond. 

2 racks of baby back pork ribs (each 2 to 2-1/2 pounds)
1 onion, quartered
2 inches ginger, peeled, cut crosswise into 1/4-inch slices, and flattened with the side of a cleaver
2 cloves garlic, peeled and flattened with the side of a cleaver
2 stalks lemongrass, trimmed and flattened with the side of a cleaver

For the glaze:

1/2 cup soy sauce
1/2 cup molasses
1/2 cup sugar
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 large shallot, minced
1/2 teaspoon black pepper
1/2 teaspoon white pepper

You’ll also need:  1-1/2 cups wood chips or chunks, soaked for 1 hour in water to cover, then drained (optional); a rib rack (optional)

1. Place a rack of ribs meat side down on a work surface. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with remaining rack.

2. Cut the onion, ginger, garlic, and lemongrass into 1/2-inch pieces and puree in a food processor, adding enough water (about 1/4 cup) to make a thick but spreadable paste. Place the ribs on a baking sheet and spread the spice paste over them on both sides. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or as long as overnight.

3. Make the glaze: Place the soy sauce, molasses, sugar, ginger, garlic, shallot, and pepper in a heavy saucepan. Boil over high heat until thick and syrupy, 4 to 6 minutes, stirring often. The sauce can be made several hours ahead of time.

4. Set up your grill for indirect grilling and preheat to medium. Place a large drip pan in the center of the grill under the grate.

5. When ready to cook, brush and oil the grill grate. Place the ribs bone-side down in the center of the grate over the drip pan and away from the heat. (If your grill has limited space, stand the racks of ribs upright in a rib rack.) If cooking on a charcoal grill and wood smoke is desired, toss half the wood chips on each mound of coals. Cover the grill and cook the ribs until tender, 1-1/4 to 1-1/2 hours, applying the glaze halfway through the cooking time. When the ribs are done, they’ll be handsomely browned and the meat will have shrunk back from the ends of the bones about 1/4–inch.

6. Replenish the coals as needed. Reglaze the ribs a few minutes before serving; cook until the sauce is sizzling, 1 to 3 minutes per side.

7. Transfer the ribs to a large platter or cutting board.  Let the ribs rest for a few minutes, then cut the racks into individual ribs. Serve any remaining glaze, warmed, on the side 

Article and recipe from January 2009 newletter by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing