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
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources