Thai-Style Baby Back Ribs

• 2 racks of baby back ribs, about three to three and a half pounds total
• Salt and freshly cracked pepper
• 1/4 cup fish sauce
• 1/4 cup soy sauce
• 1/4 cup fresh lime juice (from about 2 limes)
• 1 tablespoon sugar
• 2 tablespoons minced jalapenos or other fresh chilies of your choice
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 3 tablespoons finely chopped fresh lemon grass

1. Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-low (you can hold your hand 5 inches above the coals for 7 seconds), youre ready to cook.
2. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-low.)
3. Sprinkle the ribs generously with salt and pepper, place them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
4. When the rib racks come off the grill, cut them into individual ribs and place in a large bowl.
5. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.

back ribs, salt, fish sauce, soy sauce, lime juice, sugar, your choice, ginger, garlic, lemon grass

Taken from cooking.nytimes.com/recipes/12502 (may not work)