Luca’s Next Level Mixed-Asian Ribs

by organizedferment

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This recipe should be secret. It has never been written down. It’s origins are murky. The ingredients are simple. The results speak for themselves.

You’ll never again fuss with a long cook time, braising, smoking, or complicated rubs. The acid in the marinade does all the work. You get chewy, tender ribs, next-level flavor, and the approval of your friends.

You will need:

-one very large rack of pork ribs

-1/2 C of peeled, diced ginger (3-4 inch piece)

-1 C peeled, diced garlic

-3/4 C fresh squeezed lime juice (5 big, juicy limes)

-8-9 small Thai chilis, diced, seeds included (other peppers will work, just ball-park the spiciness)

-6 T. Dark Soy Sauce

-6 T. Light Soy Sauce

-3 T. Rice Wine

-3 T. Rice Vinegar

-1 T. Honey

-30 Cracks Black Pepper

-pinch kosher salt

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Instructions:

1. Cut rack of ribs between the bones into individual ribs. Set aside.

2. Mix all other ingredients in a large bowl.

3. Toss ribs in marinade. Set in fridge for at least twenty four hours, turning ribs 3-4 times for even coverage.

4. Light your grill. Remove ribs from fridge to temp or at least 30 minutes.

5. Grill ribs on medium/hot fire until they are well caramelized and cooked through. Serve immediately.

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