Thai-phoon Baby Backs

Name: Thai-phoon Baby Backs
Cuisine: Thai
Ingredients: 1½ cups crushed pineapple from a 20-ounce can, remainder reserved for dipping sauce; 1½ cups crushed pineapple from a 20-ounce can, remainder reserved for dipping sauce; ¼ cup freshly squeezed lime juice; 2 slabs baby back ribs, preferably 1¼ to 1½ pounds each; 2 tablespoons peanut oil; ½ stalk lemongrass, chopped; 2 garlic cloves, sliced thin; ¾ cup white or cider vinegar; ¾ cup white or cider vinegar; ¼ cup sugar; 2 tablespoons Asian fish sauce; 1 to 2 teaspoons crushed red chile flakes; 1 to 2 tablespoons minced fresh cilantro (optional)

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

The layered Thai flavors in these ribs will wash over you like a South Seas storm. As is common on the home turf of the seasonings, we serve the pork as finger food with a dipping sauce that’s both sweet and fiery.

Ingredients

Thai-Phoon Marinade

1½ cups crushed pineapple from a 20-ounce can, remainder reserved for dipping sauce

Asia
Thailand
Main course
Gluten-free

Method

At least 2 hours before you plan to barbecue, and preferably the evening before, puree the marinade ingredients in a food processor. Place the ribs in a plastic bag or nonreactive dish, pour the marinade over them, and refrigerate for at least 2 hours, or up to overnight. Turn the meat occasionally.
Prepare the smoker for barbecuing, bringing the temperature to