(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK RIBS >>>>> >  Asian Flavored Baby Back Ribs


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees



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


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages