Ingredients
1gingerpeeled and cut into large chunks
2shallotspeeled and cut in half
2racksbaby back ribsmembranes removed
2tbspMcCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic
2cupsbrown sugar
½cupwater
½cuplime juice
5tbspThai Kitchen Fish Saucedivided
4tbspcold butter
fresh cilantrochopped, for garnish
lime wedgefor garnish
scallionchopped, for garnish
Preparation
Preheat oven to 275 degrees F.
Place ginger in a small food processor. Process until fully broken down into small pieces. Add shallots and pulse until shallots are in small pieces. Set mixture aside.
Place ribs on sheet trays covered with aluminum foil. Generously season both sides of the racks with McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic. Spread ginger-shallot mixture over the top of each rib rack.
Cover ribs tightly with foil. and cook ribs in oven for 2½ to 3 hours, until tender. Remove from oven.
Preheat broiler.
Combine brown sugar, water, lime juice, and 3 tablespoons Thai Kitchen Fish Sauce in a small pot over medium heat. =
Bring to a simmer, stirring occasionally to dissolve sugar. Let simmer until caramel thickens and coats the back of a spoon, about 7 to10 minutes.
Melt in cold butter and immediately turn off heat. Stir in the extra 2 teaspoons of fish sauce.
Unwrap ribs and brush evenly with caramel sauce.
Broil ribs for 1 to 2 minutes.
Remove from oven and brush with another layer of caramel sauce. Broil a second time for 1 to 2 minutes.
Slice ribs and serve with a heavy garnish of cilantro and scallions, with lime wedges on the side.
Enjoy!
