2racksof baby back ribsabout three to three and a half pounds total
Kosher salt and freshly cracked pepper
⅓cupfish sauce
⅓cupsoy sauce
⅓cupfresh lime juice
1tablespoonsugar
2tablespoonsminced red fresno chiles
3tablespoonsminced ginger
2tablespoonminced garlic
3tablespoonsfinely chopped fresh lemongrass
3tablespoonstorn basil
Peanuts to garnish
For the Smashed Cucumber Salad
1poundPersian cucumbers
1teaspoonkosher saltplus more
3scallionssliced
2clovesgarlicthinly sliced
3tablespoonsunseasoned rice vinegar
1teaspoonsesame oil
1teaspoontoasted sesame seeds
Chili flakes
Cilantro to garnish
Instructions
Heat the oven to 350°F. Place the ribs on a large baking sheet and season with salt and pepper and. Pour 1 cup of water into the baking sheet, and cover tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone
Prepare your grill to medium high. When the rib racks come out of the oven, let them cool for 20 minutes and then cut them into individual ribs. In a large bowl combine all the remaining ingredients and stir to combine. Divide in half (place half on the side for drizzling) and toss the other half with the ribs to coat. Transfer the coated ribs on the grill and char for 5-7 minutes total. Sprinkle with extra basil and serve.
For the Cucumber Salad
Gently smack cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon of salt. Let sit 10 minutes to drain excess liquid.
In a medium bowl whisk the scallions, garlic, rice vinegar, sesame oil, sesame seeds and chili flakes. Add the smashed cucumbers. Taste and adjust seasoning with salt and top with cilantro.
Notes
You'll want to make this cucumber salad all summer long, every time you grill out!