Monday, August 03, 2009

Cambodian Style Ginger & Honey Ribs

Cambodian-style Ginger & Honey Ribs
Adapted from Bon Appetit , July, 2009

Printable Recipe

Prep time: 30 minutes
Marinating time: 4-24 hours in fridge
Roasting time: 45 minutes

Serves: 4-6

2 racks (2¼ - 2½ lb/2kg) baby back pork ribs, cut into 6-7 rib sections (Note: I cut them into individual ribs) (Note2: if using beef ribs, I would definitely separate them – they are tougher and require more time on slower heat)
¼ cup fresh ginger, peeled
6 garlic cloves, peeled
1 tbsp sugar
1 tbsp coarse sea or kosher salt
1 tbsp freshly ground black pepper
2 tbsp honey
2 tbsp soy sauce
2 tbsp Asian fish sauce (nuoc nam or nam pla)
Dipping Sauce:
6 tsp coarse salt
6 tsp ground pepper
3 large limes, halved

Directions:(actually, the recipe is for BBQ – medium heat, uncovered 8 minutes per side – but I have no BBQ, so…)
1. Using a food processor is the easiest way, just add all the marinade ingredients in the bowl, using the steel blade, and pulse until you have thin paste. Or…finely chop or grate the ginger and garlic and then add the other ingredients and mix well

To prepare the ribs…
2. Remove the thin silver membrane on the back of the ribs. You’ll need a sharp tipped knife and paper towels or something on your hands as this membrane is slippery and challenging to remove…or you could forget about it altogether.

3. Cut the ribs into appropriate portion size (using the 6-7 ribs for BBQing, single ribs for oven roasting) and rub on all sides with the marinade. Place in a container large enough to hold all the ribs (zip lock baggies work well) and pour over any additional marinade.

4. Remove the ribs from the fridge, 30 minutes before cooking to bring them to room temperature. Preheat oven to 375°F/190°C (Note: 350°F/180°C for beef ribs and cook them for 1- 1½ hours; BBQ to medium heat).

For indoor cooking, prepare a rimmed baking sheet – line with foil and place a rack over the surface so that fat will drip away from the ribs. Place the ribs in a single layer on the rack/grill. Cook until ready – crispy on the outside and no sign of pink close to the bone: BBQ – 8 minutes per side; oven: pork - 45 minutes or so; beef -1 hour or so.

5. Once the ribs are cooked, transfer them to a serving platter and (if they aren’t already) cut them into single ribs.

For dipping sauce:
6. In a small bowl, combine salt & pepper with lime juice. I like to separate into individual dipping bowls and place them at each setting or on the plate itself.

Serving suggestion: small single ribs are lovely as an appetizer or "munching" party food (have lots of napkins and place to put munched on bones

Another serving idea: served with cole slaw (one), (two), (three) or (four) and lime roasted sweet potato or thyme roasted sweet potato wedges.


Cara said...

That recipe is totally on the list of things I haven't got to and most likely won't this summer. Sigh. I'm glad someone else got to enjoy it!

Unknown said...

Try this recipe! I normally find that Bon recipes arn't worth the trouble, but this one is a home run. The marinade has honey and sugar so when you grill over charcoal you get a wonderful char on the meat. Adding fresh lime juice to the meat right before eating (just a squeeze)gives the dish a wonderful complexity that must be expirenced to believe.