2 baby back pork rib racks, cut in half crosswise
2 garlic cloves, minced
1 jalapeno, thinly sliced
4 tablespoons brown sugar
1 teaspoon coriander, ground
3 tablespoons Soy Sauce
1 1/2 tablespoons fish sauce
2 tablespoons Vegetable oil
2 cups bbq sauce
1/4 cup Cilantro, fresh, chopped
- Make the Thai BBQ sauce by mixing garlic, ginger, jalapenos, sugar, coriander, soy sauce, fish sauce, oil, and bbq sauce in a bowl. Set aside and allow ingredients to infuse for 30 minutes. Divide sauce in half. One part you'll use for marinating the ribs in the next step, and the other part strain it, stir in the cilantro, and reserve it to use it as a glaze before serving the ribs
- Place ribs in a large baking pan and brush them generously with the unstrained Thai BBQ sauce, cover with foil or plastic film and allow them to marinate for 6 hours or overnight in the fridge.
- Preheat Lynx Grill to 275°F - 300°F. Place ribs on the upper rack and a drip pan underneath rack to catch the liquids. Close grill and cook until meat is tender but still has a chew to it, around 3 to 4 hours.
- When the ribs are done, remove drip pan and turn grill to high and place ribs on the grill to mark them and create some light char on their exterior
- Transfer ribs to a cutting board and cut them into individual ribs or leave them whole, glaze them with the remaining strained Thai BBQ sauce and serve immediately.