Yes, it's a bold statement. We'll want your opinion, of course (hence, the comment section) but there is no question about it, these really are awesome. I hope you'll give them a try.
This recipe was inspired by my favorite time of the month; that special day when my Bon Appetit arrives! It's a glossy paper party, really. Due to some account mistake or overpayment, I get two copies (which works out pretty well for Pinch- more bedtime reading material).
The very best glossy paper party is The Annual BBQ Issue. A few summers ago, the BBQ issue cover was beautifully adorned with the most luscious rib picture ever. I had to try. Skip to now, here I am, several years later writing about those ribs and I realize, they've morphed into my very own luscious ribs! Of course, I'd be remiss not providing you with my inspiration. Bon Appetit, who couldn't love it? Any who, the ribs...
First of all, you have to be a little daring because they're not "traditional" BBQ ribs in any way. The main ingredients are honey, ginger and soy sauce, with a ton of salt, pepper and garlic. That said, no one has turned down seconds on these babies.
The key to these ribs is the marination time and of course, like all things grilled, the cooking process.
What kind of ribs? Pork Baby Backs. I've shown a picture of the minimal rib prep but, thought some of you may want a visual to go with my instructions on "removing the membrane".
Kelly asks: "why do you have to pull off the membrane? Gross, by the way."
Well, if you don't, the meat will be tough and Bon Appetit says to do it, so you do it. It's no big deal really, most ribs come with a slice to make pulling it off easier for you.
4 people portion
- 1 rack of ribs (generally 2-3lbs)
- 6 cloves of garlic
- 1 Tbsp kosher salt
- 1 Tbsp sugar
- 2 Tbsp ground pepper
- 3 Tbsp soy sauce
- 3 Tbsp honey
- 1/4 cup chopped fresh ginger (peel the ginger before you chop it) the little pieces I've shown you in the photo pretty much map to the size a 1/4 cup will be after it's peeled and chopped.
Toss all these ingredients into your baby Cuisinart (one of M&P's Kitchen Essentials, post coming soon!). If you don't have a food processor, you'll need a blender blade.
Generally, I put the garlic and ginger in first, then throw in the rest.
The ribs. Rinse them in cold water and pat them dry before removing the membrane on the back. Cut them into 4 pieces (equal size if you can) and grab a one gallon zip lock freezer bag to marinate.
I rub the marinade on each rack before putting it in the bag, then pour the rest of the marinade into the bag. Marinate for 6 hours or overnight, whatever is easier for you.
Here is the consistency of the marinade:
When you're ready to grill, you want the grill to be on low (I know, it's counterintuitive but, it has to be the lowest the grill will go or they will burn.
The total cooking time is 24 minutes, with four flips during that time. Grill one side for 6 minutes, then flip, then 6 minutes on the other side. Repeat. It's a labor of love and you'll sweat over your grill, but its worth it.