Recipe Category: Pork
- 2 sides pork baby back ribs or your favorite type of ribs
- 1/2 cup dark soy sauce
- 1/4 cup distilled white vinegar
- 1/4 cup honey
- 1/4 cup olive oil
- 1 tablespoon ground coriander
- 1 tablespoon freshly ground black pepper
- 2 teaspoons freshly ground nutmeg
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1/2 cup chopped cilantro sprigs
- 1/2 cup minced green onions, green and white parts
- 1 tablespoon minced fresh thyme leaves
- 10 cloves garlic — finely minced
- 1/4 cup finely minced ginger
- 3 Scotch bonnet chiles or 6 very finely minced serrano chiles, including seeds or 2 tablespoons chile sauce
- Place the ribs, meaty side down, on a flat surface.
- Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
- Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
- Holding the ribs down with the other hand, pull the membrane away.
- If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
- Then place the ribs in a rectangular dish or baking pan.
- To make the marinade, combine all the marinade ingredients and Stir well.
Makes 2 3/4 cups.
- Coat the ribs evenly on both sides with the marinade.
- Marinate the ribs, refrigerated, for at least 15 minutes.
- For more flavor; marinate for up to 8 hours.
- If using a gas barbecue, preheat it to medium (325F).
- If using charcoal or wood, prepare a fire.
- When the coals or wood are ash covered, push them to the outside of the grill.
- Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
- Place a rib rack on the cooking grate and add the ribs.
- Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
- Cover the grill.
- Regulate the heat so it remains at a medium temperature.
- Occasionally during cooking, baste the ribs with extra marinade.
- Grill the ribs until the meat begins to shrink from the ends of the rib bones.
Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.
- Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill.
- To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
- Transfer to a heated serving platter or 4 heated dinner plates and serve at once.
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