Prep 3 hrs
Cook 30 mins
From the "What seems to be now very expensive cookbook" The simple art of Vietnamese cooking. The first time I made this I couldn't find lemongrass so I used lemongrass oil--it's not the same as using the real deal. --EDIT-- these are supposed to be a little charred (or burnt) Asian ribs tend to be this way. Also if you use a mortar for the lemongrass and onions, there will be no big pieces that can burn.
- 2 1⁄2 lbs spareribs
- 8 garlic cloves
- 2 shallots
- 1 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 tablespoons fish sauce (nouc cham)
- 1 tablespoon dry white wine
- 1 tablespoon vegetable oil
- 1 teaspoon dried lemon grass (if you have fresh lemongrass use a little more)
- preheat oven to 500°F.
- Starting on one end of the ribs pull off the thin membrane that covers the bones and the flap of meat on the underside of the ribs.
- Use a knife to help loosen any stubborn spots.
- Then trim as much fat as you can from the ribs and cut down between the bones to separate the ribs.
- In a mortar, pound together the garlic, shallots, pepper and salt.
- Stir in the sugar, fish sauce, lemongrass, wine and oil.
- Arrange the ribs in a single layer on a shallow dish.
- Pour the marinade over them and coat well.
- Marinate in room temperature for at least 3 hours or, covered, in the refrigerator overnight.
- Put the ribs on a large baking pan and roast on the top shelf until crusty and dark, about 30 minutes.
- serve hot or at room temperature.
I did this recipe twice. This recipe can be really good and the outcome near-restaurant quality, but there are a few flaws. Here are the corrections : 1. INGREDIENTS - should be 2 TABLESPOONS fish sauce. 2. Cooking time - 30 minutes - the problem with this is that by that time, the onions and lemongrass are already burning. Cooking time should be shortened then by first baking on low heat for about 10 minutes in a preheated oven and then drastically increase heat for the last 10-15 minutes so that the spareribs turn brown. Immediately remove. OR Remove marinade from marinating and coat the spareribs with marinade only during the last 15 minutes of cooking. The result of all this is a subtle Asian lemongrass flavor but the sweetness pervades. Since my family wants a stronger taste, we doubled the amount of fish sauce and white wine. Do not double amount sugar. Then follow cooking directions to avoid burning of onions and lemongrass. Will turn out better.