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Serves 4


    • 2 racks baby back pork ribs, about 4 pounds total
    • 4 stalks lemongrass, chopped (white part & some pale green)
    • 4 cloves of garlic, crushed
    • 2 shallots, finely chopped
    • 2-inch piece gingerroot, grated, about 2½ TBS
    • 2 Thai chiles (or 4-5 jalapeños), seeded and thinly sliced*
    • 1 cup chopped fresh cilantro
    • 3 tablespoons sugar
    • 2 teaspoons ground coriander
    • 1 teaspoon ground black pepper
    • 1/4 cup soy sauce
    • 3 tablespoons each fish sauce & lemon juice
    • 1/3 cup vegetable oil

Cooking Directions

In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4-6 hours.
Turn the ribs two or three times while marinating. Prepare an indirect medium fire in grill, with a drip pan in the center. For a gas grill heat grill to medium and turn off any burners directly below where the food will go. With the lid closed, the indirect heat method serves as an oven, circulating heat evenly throughout.
Remove ribs from marinade (discarding marinade), place in rib rack and place on grill over drip pan, away from the heat. Cover grill and grill for 1 1/2 hours, until rib meat is very tender. Transfer the ribs to a cutting board, cut into serving portions.

* wear plastic gloves to protect hands when handling chiles

Serve with Vietnamese Dipping Sauce.

Makes about 1 cup

    1/2 cup grated carrot
    3 tablespoons sugar
    2 cloves garlic, crushed
    1/2 cup water
    1/4 cup Asian fish sauce
    1/4 cup lime juice
    1 tablespoon rice vinegar
    1 to 2 serrano or Thai chiles, seeded and thinly sliced
    1/4 teaspoon black pepper


Place all ingredients in medium bowl, stir to dissolve sugar. Pour sauce into individual bowls for dipping.

Serving Suggestions
Steven Raichlen is an author, journalist and cooking teacher. His Barbecue Bible cookbook series reinvented how America barbecues. His Asian ribs gives a sweet crunch from cilantro and peanuts which will give a different flavor to those use to the smoky tomato barbecued ribs.

Recipe by Steven Raichlen, author of Barbecue Bible.
Recipe courtesy of National Pork Board.   For more information about The Other White Meat, visit

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