Honey and Ginger Glazed Baby Back Ribs

RIBS AND MARINADE: Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution, it will be slippery!). Place ribs on a large rimmed baking sheet.
Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about two tablespoons of marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled until you are ready to cook.

DIPPING SAUCE: Place a very small bowl on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each small bowl, then place 1 lime half on plate next to each bowl.

Spray grill rack with nonstick spray. Prepare barbecue grill (heat to medium heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side.

Transfer ribs to cutting board. Cut between bones, cutting the racks into individual ribs. Transfer ribs to a serving platter. Before serving, allow each diner to sqeeze juice from lime into the bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.

Thoroughly enjoy!!