A delightful twist on classic grilled ribs, featuring a honey-garlic glaze that brings out the best in every bite.
Prepare the ribs by removing the membrane from the back if present. Cut the ribs into manageable sections.
Removing the membrane ensures the marinade penetrates better and the ribs are more tender.
In a mortar and pestle, combine garlic, ginger, salt, and black pepper to form a paste. Add honey, soy sauce, and lime juice, mixing well.
If you don't have a mortar and pestle, use a blender or finely chop and mix the ingredients.
Coat the ribs evenly with the marinade and let them sit in the refrigerator for at least 1 hour.
For deeper flavor, marinate overnight.
Preheat the grill to medium heat and oil the grates.
Oiling the grates prevents the ribs from sticking.
Grill the ribs for about 10-12 minutes per side, basting with leftover marinade occasionally.
Use indirect heat for larger ribs to ensure even cooking.
Once cooked, let the ribs rest for 5 minutes before cutting into individual pieces.
Resting allows the juices to redistribute, making the ribs juicier.
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