Prep time: 15 minutes | Cook time: 3 hours | Serves: 8
⅔ cup peanut or vegetable oil
¼ cup 2 tablespoons low-sodium soy sauce
¼ cup lime juice
2 tablespoons grated lemon zest
2 tablespoons minced garlic
2 tablespoons Vietnamese or Thai fish sauce
2 tablespoons honey
2 teaspoons black pepper
2 racks baby back ribs, each 1 ½–2 pounds, membrane removed
2 limes, cut into wedges
2 tablespoons chopped basil leaves
1. Mix all the marinade ingredients.
2. Arrange the racks on a rimmed sheet pan and pour the prepared marinade over the racks. Turn to coat both sides, then cover the pan and refrigerate the racks for 4 to 6 hours, turning
3. Prepare the Traeger grill for indirect cooking over low heat (250 degrees F/ 120 degrees C to 350 degrees F/ 175 degrees C).
4. After removing the racks from the sheet pan, transfer the marinade into the saucepan. After bringing the marinade to a boil, turn down the heat, and simmer the marinade for 2 minutes, stirring every so often.
5. Heavy-duty aluminum foil should be used to wrap each rack, with the seams being well-crimped. Cover the hood, and grill the foil-wrapped racks for 1¼ hours with the bone side down over indirect low heat.
6. Remove from the hot grill and give it a 10-minute rest before returning. Open the sachets when they are cool enough to handle, and then add any accumulated juices to the marinade that has been diluted.
7. Remove any extra fat from the marinade you’ve made. Place the meaty side of the ribs back on the grill and baste with. Cook for 15 minutes with the hood closed over indirect low heat. After 45 to 1 hour, flip the ribs over and continue to cook until meat is tender. 8. When you raise a rack of ribs with tongs from one end, bone side up, and the rack flexes so much in the middle that the meat readily shreds, the ribs are cooked. Remove off the hot grill and give it ten minutes to cool.
9. Top with basil and serve with lime wedges.
Per Serving: Calories 309; Total fat 17.4g; Sodium 348mg; Total Carbs 4.8g; Fiber 1.9g; Sugars 0.6g; Protein 33.4g