Serves: 4
Total Calories: 77

FOR THE PORK AND MARINADE:
4 racks pork baby back ribs (3 to 4 pounds)
1/2 cup soy sauce
1 orange, juice and grated zest
1 lemon, juice and grated zest
lime, juice and grated zest
2 stalks lemongrass, , fresh, trimmed and thinly sliced (optional)
1 tablespoon ginger, minced fresh
2 cloves garlic, minced
FOR THE RUB:
1 tablespoon paprika
2 teaspoons peppercorns, Sichuan
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons mustard seeds
1 teaspoon fennel seeds
1 red hot chili pepper, dried or 1/2 teaspoon cayenne pepper
2 teaspoons light brown sugar, firmly packed
2 teaspoons salt

1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using one corner of a towel to gain a secure grip, or with pliers. Place the ribs in a nonreactive roasting pan.

2. Combine all the ingredients for the marinade in a blender and process to a smooth purée. Pour the marinade over the ribs, turning to coat both sides. Cover and let marinate 8 hours, in the refrigerator, turning once or twice.

3. Combine all the ingredients for the rub in a spice mill or blender and grind to a fine powder (see Note).

4. Set up the grill for indirect cooking, placing a large drip pan in the center. If using a charcoal grill, preheat it to medium.

If using a gas grill, place the wood chips in the smoker box and preheat the grill to high when smoke appears, reduce the heat to medium.

5. When ready to cook, remove the ribs from the marinade and blot dry with paper towels. Rub the spice mix over the ribs on both sides. If using charcoal, toss half the wood chips on the coals. Then arrange the ribs on the hot grate, over the drip pan. Cover the grill and smoke-cook the ribs until the meat is very tender and it has shrunk back from the ends of the bones, 1 1/2 to 2 hours. If using a charcoal grill, after 1 hour add 10 to 12 fresh coals per side and the remaining 1 cup wood chips.

Serves 4

Note: For extra flavor, you can toast the spices in a dry skillet over medium heat until fragrant, about 3 minutes, before grinding.

Nutritional Facts:

Serves: 4
Total Calories: 77
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
Balinese Roast Pork / Babi Guling
Brazilian Pork Rollatini
Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada
Cuban Christmas Eve "Pig" / Lechon Asado
Cuban Mojo
Elizabeth Karmel's North Carolina-Style Pulled Pork
Grilled Pork With Fiery Salsa / Poc Chuc
Jamaican Jerk Pork Tenderloin
Memphis-Style Ribs
North Carolina-Style Coleslaw
Oaxacan-Style Pork Ribs
Pork With Moorish Seasonings / Pinchos Morunos
Rasta Ribs
Romy's Ribs With Filipino Seasonings
Rosemary Grilled Pork Loin
Salsa Mexicana
Susur Lee's Chinese Barbecued Pork
Sweet Pork Sate / Sate' Babi Manis
Sweet and Garlicky Pork Chops
Uruguayan Grilled Stuffed, Rolled Pork / Pamplona de Puerco
Vinegar Sauce