Ginger & Honey Baby Back Ribs

Ginger & Honey Baby Back Ribs
Adapted from Bon Appetit July 2009; serves 6

Ribs & Marinade
2 2 1/4 to 2 1/2 pound baby back pork ribs, cut into 6-7 rib sections
1/4 cup peeled ginger, cut into chunks
6 garlic cloves, chopped
1 T sugar
1 T kosher salt
1 T fresh ground black pepper
3 T honey
2 T soy sauce*
2 T fish sauce

Dipping sauce
6 t kosher salt, divided
6 t ground white pepper, divided
3 large limes, halved

*Gluten-free available if needed

For ribs & marinade:
Place rib racks on work surface. If not done already, use a small knife and carefully pry membrane from underside of each rib. Place ribs on rimmed baking sheet.

Combine ginger, garlic, sugar, salt and pepper in processor and puree to blend. Add honey, soy sauce, and fish sauce and process to blend well. Adjust seasonings to taste. (Don't be alarmed by the overwhelming smell of the fish sauce - it does NOT overpower once grilled!). Spread spiced marinade on both sides of ribs and cover with plastic wrap and refrigerate at least 4 hours, basting occasionally with accumulated marinade on baking sheet.

For dipping sauce:

Place 6 small bowls on each of 6 plates. Place 1 t salt and 1 t pepper side by side, then place lime in plate beside. Have guests squeeze lime juice into mixture to taste.

Spray rack with cooking spray. Prepared grill to medium heat. Spoon accumulated marinade back over ribs. Place rib racks, rounded side down, on grill rack. Grill, uncovered, 8 minutes per side, then cover grill and grill until cooked through, about another 8 minutes per side.

Transfer to cutting board. Cut into single rib pieces.