Chrong Chomnei Jrok Oeng (Cambodian-Style Ginger Lemongrass Baby Backs)

Name: Chrong Chomnei Jrok Oeng (Cambodian-Style Ginger Lemongrass Baby Backs)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 racks (3 lb.) baby back ribs; 1 ⁄ 3 cup packed brown sugar; 1 ⁄ 3 cup fish sauce; 1 ⁄ 4 cup soy sauce; 2 tbsp. canola oil; 14 cloves garlic, peeled (10 whole, 4 minced); 4 stalks lemongrass, trimmed and thinly sliced; 2 shallots, sliced; 1 (4″-piece) ginger, peeled and sliced; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup granulated sugar; 2 tbsp. lime juice; 3 fresh red Thai chiles, sliced; 1 ⁄ 2 carrot, julienned

Serves
serves 4-6

TODD COLEMAN

These Asian ribs are marinated in a pungent paste. This recipe first appeared in our June/July 2013 issue with Steven Raichlen's article Secrets of the Grill: Ribs.

Ingredients

2 racks (3 lb.) baby back ribs
¹⁄₃ cup packed brown sugar
¹⁄₃ cup fish sauce
¹⁄₄ cup soy sauce
2 tbsp. canola oil
14 cloves garlic, peeled (10 whole, 4 minced)
4 stalks lemongrass, trimmed and thinly sliced
2 shallots, sliced
1 (4″-piece) ginger, peeled and sliced
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup granulated sugar
2 tbsp. lime juice
3 fresh red Thai chiles, sliced
¹⁄₂ carrot, julienned

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Instructions

Step 1

Place ribs in a roasting pan. Purée brown sugar and 3 tbsp. fish sauce, plus soy sauce, oil, whole garlic cloves, lemongrass, shallots, ginger, salt, and pepper in a food processor until smooth; rub paste over ribs. Cover and refrigerate overnight.

Step 2

Bring minced garlic and remaining fish sauce, plus granulated sugar, lime juice, and 1 cup water to a boil in a 1-qt. saucepan. Remove sauce from heat and stir in chiles and carrots; let cool. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see "Grilling 101"). Grill ribs until slightly charred and tender, 45 minutes to 1 hour. If the outside starts to burn before the ribs are fully cooked, move them to the cooler section of the grill and continue to cook until tender. Rest ribs 20 minutes; slice into individual ribs. Serve with sauce.

Place ribs in a roasting pan. Purée brown sugar and 3 tbsp. fish sauce, plus soy sauce, oil, whole garlic cloves, lemongrass, shallots, ginger, salt, and pepper in a food processor until smooth; rub paste over ribs. Cover and refrigerate overnight.
Bring minced garlic and remaining fish sauce, plus granulated sugar, lime juice, and 1 cup water to a boil in a 1-qt. saucepan. Remove sauce from heat and stir in chiles and carrots; let cool. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see "Grilling 101"). Grill ribs until slightly charred and tender, 45 minutes to 1 hour. If the outside starts to burn before the ribs are fully cooked, move them to the cooler section of the grill and continue to cook until tender. Rest ribs 20 minutes; slice into individual ribs. Serve with sauce.