Honey- and Lime-Glazed Baby Back Ribs

Marinade

2/3 cup peanut or vegetable oil

¼ cup plus 2 tablespoons low-sodium soy sauce

¼ 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 1½–2 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 1¼ 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 ¼ 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)