The title of this post is somewhat of a misnomer, as there is a fair amount of garlic in the recipe, but honestly, if I included 4 of the 6 main ingredients in the title, you wouldn’t have read this, would you? Let’s cook!

  • Scallions – 3 bulbs
  • Garlic – 5 cloves
  • Fresh Ginger – 2 tbsp grated
  • Sesame Oil – 2 tbsp
  • Honey or brown sugar – 1/2 cup
  • Juice of 3 small or 2 large limes
  • Pinch of kosher salt

First, clean and prep your ribs. I did not trim down the full rack into proper parts (spare, chine, skirt, tips) because I’m lazy. It made for a tricky cooking and serving process later. Mommy called them “Flintsone ribs”. There is an excellent tutorial here. 

Whisk together the wet ingredients: lime juice, honey, sesame oil, ginger, and salt. Mix in the thinly sliced scallions and finely chopped garlic. Huzzah, marinade! Notice we didn’t add a lot of sesame oil – we don’t want the fat, we want the flavor. If you prefer to blend toasted sesame seeds with your dry ingredients, that’s s solid option, but add olive oil to the marinade because your poor porky needs some insulation so the lime juice doesn’t turn it mushy and mealy. Pour over your prepped ribs in a baking dish or freezer bag and marinate in the fridge for at least 2 hours, preferably 4 or more. The longer you let it go, the citrus juice is going to go work on that connective tissue, gently tenderizing and letting the flavors go bone-deep.

Just when the anticipation is getting to be too much, we go to the grill. Friends and regular readers know I have an electric grill, but if you’re using charcoal give it time for the heat to die down a bit. We are aiming for that oft quoted “low and slow”. Wrap your ribs tightly in foil, they’re going to steam to render out the fat and make sure the meat is cooked through. Let it go for 3-4 hours. Just before serving, take out of the foil and pump up the heat, straight on the grill. The sugars in the marinade will thicken and caramelize and you’ll get this a nice crispy exterior surrounding all-off-the-bone tender meat with this intense glaze on top.

Slice. Serve. Enjoy.