This baby back recipe from Steven Raichlen’s How to Grill bible is one of my all time favorites.  One glance at the marinade ingredients will probably having you wonder how strong they will be but by the time they cook for over an hour, the flavors have melded and tamed down.  This is our modified version which has quite a few less steps and is much easier.

Asian Flavor Baby Back Ribs

Serves 4 for dinner or 8 as an appetizer

4 racks baby back pork ribs (about 4 pounds total)
4 stalks lemongrass, the outside hard portion removed
4 cloves garlic, peeled
2 shallots, peeled
1 2 inch piece fresh ginger, peeled
2 to 6 jalapenos
1 cup fresh cilantro
3 Tbls. sugar
2 tsps. ground coriander
1 tsp. black pepper
1/4 cup soy sauce
3 Tbls. fish sauce
3 Tbls. lemon juice
1/3 cup vegetable oil

Put all of the ingredients (except the ribs) into a food process and process until combined.  Pour the marinade over the ribs, turning to coat all of them.  Marinate, covered, in the refrigerator for at least 6 hours and up to 12 hours, turning occasionally.

Cook over indirect heat on the grill for 1 1/4 hours until the meat is falling off the bone but is still somewhat chewy.  If using a charcoal grill, place a drip pan in the center.  Let the ribs sit for a few minutes before carving.