Barbequed Lemongrass Pork Ribs Recipes

BARBEQUED LEMONGRASS PORK RIBS

Steps:

• To make the marinade, chop 2/3 of the bottom part of the lemongrass stalks in food processor along with onion, shallots and garlic. Add the rest of indredients until blended together.
• Remove the membrane from the ribs. Trim excess fat then rinse and pat ribs dry. Apply marinade onto the ribs. Works best in extra large ziploc bag. Let marinate in fridge for at least 2 hours and as long as 12 hours. Barbecue on low heat until ribs are cooked thoroughly. Remove from heat and let ribs rest for 10-15 minutes before cutting.

VIETNAMESE BRAISED PORK RIBS

Steps:

• Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
• Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
• Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
• Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
• Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.