Breaking News Bar
posted: 5/22/2013 6:00 AM

Honey- and Lime-Glazed Baby Back Ribs

hello
Success - Article sent! close
  • Honey- and Lime-Glazed Baby Back Ribs

      Honey- and Lime-Glazed Baby Back Ribs
    Weber-Stephen Products LLC

 

Marinade

2/3 cup peanut or vegetable oil

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

cup plus 2 tablespoons low-sodium soy sauce

cup fresh lime juice

2 tablespoons grated lemon zest

2 tablespoons minced garlic

2 tablespoons Vietnamese or Thai fish sauce

2 tablespoons honey

2 teaspoons freshly ground black pepper

2 racks baby back ribs, each 1--2 pounds, membrane removed

2 limes, cut into wedges

2 tablespoons chopped fresh basil leaves

For the marinade: In a medium bowl, whisk the peanut oil, soy sauce, lime juice, lemon zest, garlic, fish sauce, honey and pepper. Place the rib racks on a rimmed sheet pan and pour the marinade over the racks. Turn to coat both sides. Cover and refrigerate 4-6 hours, turning occasionally. Allow the racks to stand at room temperature for 45 minutes before grilling.

To cook: Prepare the grill for indirect cooking over low heat (250 degrees to 350 degrees).

Remove the racks from the sheet pan and pour the marinade into a small saucepan. Bring to a boil and then reduce the heat to maintain a simmer. Cook for 2 minutes, stirring occasionally. Remove from the heat.

Wrap each rack in a sheet of heavy-duty aluminum foil, crimping the seams well. Grill the foil-wrapped racks, bone-side down, over indirect low heat, with the lid closed, for 1 hours. Remove from the grill and let rest for about 10 minutes. When the packets are cool enough to handle, open them and pour any accumulated juices into the reduced marinade. Skim off the excess fat from the marinade. Return the ribs to the grill, meaty side down, and baste with the marinade. Cook over indirect low heat, with the lid closed, for 15 minutes. Turn the ribs over and cook until the meat has shrunk back from the ends of most of the bones by inch or more, 45 minutes to 1 hour, basting occasionally. The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears easily. Remove from the grill and let rest for 5-10 minutes. Serve with lime wedges and top with the basil.

Serves four.

"Weber's New Real Grilling" by Jamie Purviance (2013 Weber-Stephen Products LLC)

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.