Hot Chili & Cherry Ribs

First, wash the rack of ribs in cold water, pat dry and make an incision in the center of each side of the bone so that the bones are exposed when grilled.

For the marinade, wash the limes hot and dry them, then slice them with the garlic and ginger. Wash the lemon balm, pat dry and pluck off the leaves.

Mix all the ingredients in a shallow dish to make a marinade. Place the rack of ribs in it and weigh it down. Cover and marinate for at least 3-4 hours (preferably overnight in the refrigerator). Turn halfway through this time.

Prepare the grill for direct/indirect low to medium heat. Remove the ribs from the marinade and pat dry.

Grease the grill grate and grill the rack of ribs with the lid closed over indirect heat (140-160 °C) for 2 1/2-3 hours.

Boil down the marinade in an aluminum grill pan over direct heat and brush the ribs with it repeatedly.

Finally, pour the marinade through a sieve (remove cherries and seasoning ingredients) and reduce to a syrupy consistency.

To serve, brush the ribs with the syrup and cut along the bone into individual Hot Chili & Cherry Ribs.

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