Time About : 40 minutes

Pork ribs are often found under layers and layers of sauce and seasoning. In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed. The infusing of the flavors — fish sauce, soy sauce, lime juice, jalapeños, ginger, garlic and lemon grass — comes after the cooking is done. It’s pretty neat how good that tastes.

Fish Sauce, Lime Juice, Rib, Thai

2 racks of baby back ribs, about three to three and a half pounds total
Salt and freshly cracked pepper
¼ cup fish sauce
¼ cup soy sauce
¼ cup fresh lime juice (from about 2 limes)
1 tablespoon sugar
2 tablespoons minced jalapeños or other fresh chilies of your choice
2 tablespoons minced ginger
1 tablespoon minced garlic
3 tablespoons finely chopped fresh lemon grass

Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-low (you can hold your hand 5 inches above the coals for 7 seconds), you’re ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-low.)
Sprinkle the ribs generously with salt and pepper, place them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
When the rib racks come off the grill, cut them into individual ribs and place in a large bowl. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.

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