Grilled Pork Back Ribs with Asian Gremolata
Tender back ribs with ginger-infused marinade and a fresh gremolata of cilantro, ginger, and scallions.
Ingredients
- 3 racks back ribs (cut into 4–6 rib pieces)
- 1 piece fresh ginger (hand-size, peeled and sliced)
- barbecue sauce (your favorite)
- 2 pieces fresh ginger (2-inch pieces, peeled and cut small)
- ½ cup packed cilantro leaves
- 1 bunch scallions (cleaned and cut)
Instructions
- Cut racks into 4–6 rib pieces and layer in a large stockpot with sliced ginger.
- Cover with water, bring to a boil, and cook 10 minutes.
- Turn off heat and cool, then refrigerate until chilled.
- Remove fat, marinate ribs in barbecue sauce for 1 hour.
- Grill ribs briefly over high heat.
- Combine ginger, cilantro, and scallions in a food processor for gremolata. Sprinkle over ribs to serve.
Notes
Credit: Hope Riley, Philadelphia Unit – The Essential Guide to Growing and Cooking with Herbs.
