Grilled Baby Back Ribs with Green Onion,
Chilies and Lime

By Chef Jody Denton, Azie, San Francisco, CA

Makes about 4 to 6 servings

Baby Back Pork Ribs
1/4 cup Sugar
3 tbls. Szechwan Salt (recipe)
1/4 cup Soy
1 Whole Garlic Head (cut in half across the cloves)
2 Ginger Coins (? inch thick, smashed)
10 Cilantro Sprigs (with stems)
3 Thai Basil Sprigs (with stems)
1 tbls. Black Pepper (freshly crushed)
1 tbls. Fish Sauce
2 tbls. Lime Juice
1/4 cup Extra Virgin Olive Oil
1 tbls. Thai Chilies (or serrano chilies, thinly sliced)
1/4 cup Green Onion (thinly sliced)

1. In a mixing bowl, combine 1 quart of water with the sugar, szechwan salt, soy, garlic, ginger, cilantro, basil and pepper. stir until salt and sugar are dissolved. submerge the ribs in the brine, cover and refrigerate for 2 days.

2. Remove the ribs from the brine and place them on a baking sheet. cover the baking sheet with aluminum foil and place in a preheated 250 degree oven for about 3 to 4 hours or until a rib can be pulled away from the slab without too much resistance. remove from the oven.

3. In a large mixing bowl, combine the fish sauce, lime juice, olive oil, chilies and green onion. set aside.

4. Place the slabs on a gas or charcoal grill over medium heat and cook until the ribs are brown on both sides (about 10 minutes). remove from the fire and cut the ribs between the bones.

5. Place the cut ribs in the bowl with the chili-lime mixture and toss the ribs in the mixture thoroughly. serve immediately.


Other Great Chef Recipes:
Beef Carpaccio with Sprout Salad, Peanuts and Lime

Crispy Shrimp and Sweet Sausage Noodle Bundles

Fava Beans and Morels with Sea Urchin Butter

Grilled Baby Back Ribs with Green Onion, Chilies and Lime

Jasmine Tea Cure Salmon

Parfait of Spicy Hamachi Tartare with Wasabi Mousse

Sake Mignonette'

Sesame-Dijon Vinaigrette

Szechwan Pepper-Salt

Tuna Sashimi Roll with Truffle Ponzu








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