Garlic Herb Country Ribs

Ingredients listed per 2-3 ribs, scale up accordingly.
Marinade:
1 clove garlic
1/2 shallot 1 tsp kosher salt
1 tbl garlic powder
1 tsp fish sauce
3 tbl soy sauce
3 tbl oil
3 or so coriander seeds
Black pepper to taste

Smash the garlic, coriander seeds, and shallot up in the mortar and pestle with the kosher salt (the salt helps make a paste out of the garlic, this is the only reason there is both salt and soy sauce in the recipe, so if you are not using a mortar leave the salt out and add a splash more soy). If you are making a big batch you want to start with just a few cloves of garlic/bits of shallot in the mortar and add more as you go, otherwise they all just jump out and escape when you try to grind them up. Toss into a baggie with the pepper, garlic powder, and wet ingredients and swish it around to mix. Throw your ribs in there and refrigerate at least a few hours.

Honey Herb Glaze:
1/4th cup honey
2 tbl balsamic vinegar
5-6 basil leaves
10 or so cilantro leaves

Smash up the herbs in your mortar (or just chop very finely) and place in a small bowl with your honey. Microwave for 30 sec to 1 min to liquify the honey a bit more and mix well, adding your vinegar. Let stand at least 1 hour if not longer.

Chili Garlic Dipping Sauce:
2-3 cloves garlic
1 small shallot
palmful red pepper flakes or several dried chillies or some fresh hot pepper
1 tsp vinegar
Black pepper
1 tbl kosher salt
Mayo to taste

Smash your garlic, shallot, salt, and chili flakes/peppers up in the mortar and pestle. Put into a small bowl and add vinegar, then dilute with mayo until your sauce is the right level of spice for you and your guests.

Honey Herb Dipping Sauce:
8-10 cilantro leaves
5-6 basil leaves
1 clove garlic
1 tbl kosher salt
2 tbl honey
1/4th cup mayo

Smash up your garlic, salt, and herbs and mix them with the honey and mayo so that people who do not like spicy things can't be crabby about not having a dip.

To cook:
Put the ribs either on a moderate grill or on top of a cooling rack placed on a cookie sheet in the oven at 350. Brush periodically with the honey glaze (reheating it to get it to a brush-able consistency if necessary). Serve with dipping sauces, plan on 2-3 ribs per guests if using country ribs, more if you are using a less meaty cut (although I don't know that this recipe would go well with beef ribs, stick to pork).