Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
These Cambodian ribs utilize the great flavor of baby back pork ribs and spice them with ginger, garlic and honey and serve them with a lime dipping sauce. They are a specialty of Sarun Pich, chef and culinary instructor at the Amansara resort in Siem Reap, Cambodia.
For the Ribs and Spice Paste
- 2 racks baby back ribs
- 6 cloves garlic, coarsely chopped
- 1 2-inch piece fresh ginger, peeled and coarsely chopped
- 1 tablespoon sugar
- 1 tablespoon kosher or sea salt
- 2 teaspoons fresh ground black pepper
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon Asian fish sauce, or two tablespoons soy sauce
For the Dipping Sauce
- 4 teaspoons kosher or sea salt
- 4 teaspoons white pepper
- 4 juicy limes, cut in half
- Trim ribs and remove membrane. Cut each rack in half
- Place ribs in a nonreactive baking dish just large enough to hold them in a single layer.
- Place the garlic, ginger, sugar and 1 tablespoon salt in a mortar and pound to a paste with a pestle. If you don’t have a pestle and mortar, puree in a food processor. Work in soy sauce, honey and fish sauce.
- Spread the paste over the ribs on both sides. Let the ribs marinate in the refrigerator, covered for 1 to 4 hours. The longer the ribs marinate, the richer the flavor will be.
- Prepare the ingredients for the dipping sauce: Place 1 teaspoon of salt and 1 teaspoon of white pepper in neat mounds side by side in each of 4 tiny bowls. Place 2 lime halves next to each bowl.
- Set up the grill for direct grilling and preheat to medium. Place the ribs, bone side down and grill until golden brown and cooked through, 10-15 minutes per side.
- Transfer the racks of ribs to a cutting board and cut them to individual ribs, then arrange them on a platter for serving.
- Just before eating, instruct your guests to squeeze 1 to 2 tablespoons of lime juice into their bowls of salt and white pepper and stir them with chopsticks until mixed. Dip the ribs in the sauce before eating.
Recipe courtesy of Planet Barbecue! by Steven Raichlen. For more on Planet Barbecue! and to check out my review, click here.
Enjoy your ribs and always remember…admire the fire!
How Ya Be Cookin’ Dem Barbecued Ribs?
We here at TopRibs prefer the Low-n-Slow method of cooking our barbecue ribs, but understand that method may not be suitable all the time. Great ribs can be had from the oven as well. A quick sear on the grill can also produce a decent rack of barbecued ribs. If you want to cook your pork ribs different than the recipe above calls out for, then see your other options here.
Low and Slow
Hey!…it could happen!
A man was driving up a steep and narrow mountain road. A woman was driving down the same road. As they pass each other, the woman leans out the window and yells “Pig!” The man immediately leans out his window and replied, “Hag!” They continue on their way and as the man rounds the next corner, he crashes into a pig in the middle of the road.
What Ya Be Fixin’ Wit Dem Barbecued Ribs?
Man can’t survive by meat alone…OK, maybe we could, but your barbecue ribs sure taste better with a side dish or two. Here’s some good ideas:
Bacon & Shrimp
What’d Ya think?