Asian-Flavored Baby Back Ribs

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4

BBQ and Asian trends blend into one finger-lickin’ plate of ribs. Chef Raichlen, author of The Barbecue Bible (Workman Publishing, 2008) first marinates tender baby back pork ribs in a spicy sweet mixture highlighted by the Southeast Asian flavors of seeded Thai chilies, lemongrass and fish sauce. Then he grills the ribs until the meat falls off the bone.

Ingredients

4 stalks lemongrass, chopped (white part and some pale green)
4 cloves garlic, crushed
2 shallots, finely chopped
1 (2-in.) piece gingerroot, grated (about 2 1/2 tbsp.)
2 Thai chiles (or 4 to 5 jalapeños), seeded and thinly sliced
1 cup fresh cilantro, chopped
3 tbsp. sugar
2 tsp. ground coriander
1 tsp. ground black pepper
1/3 cup vegetable oil
1/4 cup soy sauce
3 tbsp. fish sauce
3 tbsp. lemon juice
2 racks baby back pork ribs (about 4 lb.)

Steps

  1. In med. bowl, stir together all ingredients except ribs for marinade.
  2. Place ribs in heavy, resealable plastic bag; pour in marinade. Seal bag and refrigerate 4 to 6 hr. Turn ribs two or three times while marinating.
  3. Prepare an indirect med. fire in grill with a drip pan in center. For a gas grill, heat grill to med. 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.)
  4. Remove ribs from marinade; discard marinade. Place rack of ribs on grill over drip pan, away from heat. Cover grill and grill ribs for 1 1/2 hr., until meat is very tender.
  5. For service, transfer ribs to cutting board and cut into serving portions.
Source: Steven Raichlen for the National Pork Board; photo courtesy of Snake River Farms

More From FoodService Director

Ideas and Innovation
school bus

We retrofitted a school bus to serve a dual role. During the school year, it travels school to school where students use it as a learning lab; and during the summer and long school holidays, the bus transports meals to specific sites to feed children.

Ideas and Innovation
welcome hand

We review a welcome packet during the interview process that includes absence policies, salary and pay dates, job description and uniform policies. We show the uniform, hairnets and shoes to potential hires. The goal is to present people with as accurate a picture as possible of what it would be like to be in a school foodservice operation before job opportunities are discussed. I want to believe that has helped the retention process.

Industry News & Opinion
autumn leaves

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

FSD Resources