Spicy Asian-Style Baby Back Ribs

Spicy Asian-Style Baby Back Ribs

1/3 cup (3 oz./90 g.) peeled and minced fresh ginger
2 shallots, minced
2 serrano chiles, seeded and minced
1/4 cup (2 oz./60 g.) sugar
1/4 cup (2 fl. oz./60 ml.) low-sodium soy sauce
1/4 cup (2 fl. oz./60 ml.) fresh lime juice
1 3/4-2 lb. (875 g.-1 kg.) baby back pork ribs, cut into 2-rib sections
Coarse kosher salt and freshly ground pepper
3 cups (3 oz./90 g.) herb salad mix

In a small bowl, combine the ginger, shallots, chiles, sugar, soy sauce and lime juice; mix to dissolve the sugar. Place the ribs on a rimmed baking sheet. Sprinkle generously on both sides with salt and pepper. Spoon 2 tablespoons of the ginger mixture over each side of the ribs, and rub in; let marinate while preparing the grill. Mix 1/4 cup (2 fl. oz./60 ml.) water into the remaining ginger mixture and reserve to use as a sauce.

Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Place the ribs on the grill rack, meat side up, and cook for 8 minutes. Turn over and cook for another 8 minutes. Cover and grill the ribs until cooked through, about 8 minutes longer on each side.

Transfer the ribs to a cutting board and cut apart into individual ribs. Divide the salad between 2 plates and then top with the ribs. Spoon some of the reserved ginger sauce over the top and serve right away. Serves 2.