We’re going to start off with little baby back ribs with a really bright fresh marinade to finish them all on the grill. Really simple preparation, a little bit of time in the oven and then a little bit of time on the grill and we’re ready to go, pull off the bone.
So you’ve got a nice rack of baby back ribs here, the pork baby back ribs. Really there’s nothing to do to this except for possibly either scouring or removing the membrane on the back. I believed you definitely need to take it off to allow the flavors to penetrate right into the meat. I would kind of just after you’ve taken off the membrane, cut it in half, single layer, we just set that out to the side for now.
So what we’re going to do is we’re going to add a little bit of some fresh ginger. You can just kind of chop that up rough. It doesn’t have to be peeled even. We’re going to be discarding the marinade afterwards, so peeling is not an issue, very easy. About a two inch piece of ginger, some fresh chopped shallots, a bit of olive oil to help coat everything.
This is a full piece of lemon grass, very easy to prepare. Take off each end, very woody on the outside but since we’re discarding the marinade we don’t have to worry about it being too woody. You can peel off a couple of layers just to get to the center. Right now, it doesn’t really have a whole lot of smell so you can kind of batch it up a little bit. You’re going to get the essential oils going. Chop it up fine, and if you’re to smell that right now, it smells just like a lemon but with no acid. So it’s not going to interfere with the marinating. A little bit of beer. I’m going to add just a bit of a quarter of a bottle to the marinade itself.
I find the best way to making marinade is just to pulse it all together, that’s the best way that I think get all the flavors going, okay. Let’s pour that right over top just a literally puree all these wonderful varied flavors. Pull the bottom of the pan, more of that beer, kind of rub that over the meat and to really brighten things up, add a little sweetness to it then take too some fresh orange slices and lay them right on top of the meat. So this is all going bone down in the pan. You cover that up and let it marinate overnight and we’ll come back to it.
Again, the ribs which I have baked on about 325 to 350 somewhere around an hour and a half, I’ve just cooked it right in the marinade, you don’t want it to boil. A lot of people like boiling ribs. I’m not a big fan of it. I think that the braising are steaming is the best way to put some flavoring without taking away. You’re going to be using a lot of the natural juices. So right there and we’ve got the marinade, everything is on there. You can actually see underneath, you know that it’s close to done when you see the meat is starting to recede from the bone on each end of the rock itself, it’s a good indicator that it’s either there or just about there anyway.
Now to doneness of your ribs is all up to you. It’s kind of one of those things where you can let it go until to little bit middy or you can do it until it’s flakey and fall off the bone, it’s all up to you. I like a little bit of chew on my meat but a lot of people like that fall off the bone, that textures we’re going to go for that, all right? Let make move out to the grill and we’ll finish the stuff off. I will put these ribs pretty down here. Now I brushed off quite just a about all of the marinade that I could, but it’s not going to hurt you to leave any of it on, that’s for sure.
We’ll need sauce here, the little one is over. That’s what we’re looking for a little bit of bubbling to get nice and crisp on the outside, so nice and saucy and I can’t take it off the grill without the falling, that’s a good sign.
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