I've never really grilled pork ribs out of sheer laziness. Ribs have become one of these recipes where everyone has some needlessly gimmicky secret with little or no bearing on the final outcome. It was so refreshing when I found this simple yet deep recipe in Bon Apetit. I've adapted Sarun Pich's recipe to give it a more floral note.
Cambodian Ribs
Ingredients
2 2 1/2 lb baby back pork rib racks
Marinade
1/2 cup fresh peeled ginger
12 cloves garlic
1 tbs sugar
1 tbs coarse kosher salt
1 tbs fresh ground black pepper
2 tbs honey
2 tbs soy sauce
2 tbs fish sauce
6 Kaffir lime leaves
3 large limes
Directions
Using a sharp knife, remove the papery, shiny membrane off the underside of each rib rack.
Combine all the marinade ingredients in a food processor and marinade the pork ribs overnight.
Place the ribs on a BBQ grill on medium heat. Grill 8 minutes aside and then cover until the pork is cooked.
Drizzle with fresh lime juice and serve.
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