Printable Area

To Die for Barbequed Ribs

By Deantini on September 09, 2009

Photo by Nif

5 Reviews

Prep Time: 1 hrs
Total Time: 1 hrs 10 mins
Servings: 6

Photo by Nif

About This Recipe

"If you are looking for a rib recipe that is not your regular BBQ sauce kind of thing - look no further. The original recipe is called Vietnamese Style Barbequed Ribs from the 'Cocktail Chef'. My husband has made this recipe many times and it never fails to bring in rave reviews. The flavours are asian inspired and wonderful.The marinade can be frozen and re-used a 2nd time; the 2nd use gets a spicier note.Our kids (9 & 7) love the recipe, so it is also kid friendly and not too spicy even when using chilies. You need to prepare in advance as a long marinating time is required (24-48 hours). Don't look to closely at the calorie count as the marinade packs a lot of calories that are not consumed"

Ingredients

2 tablespoons vegetable oil
6 shallots, finely chopped
1 onion, finely chopped
4 garlic cloves, minced
1 scotch bonnet pepper, finely minced ( leave seeds in)
3 1/2 cups sugar
1/2 cup water
1 1/2 cups fish sauce
3 stalks lemongrass, finely minced
1/4 cup hot chili sauce
1 cup lime juice
1/4 cup lime zest, grated
1 cup sherry wine, medium dry sherry
1 tablespoon black pepper
6 lbs pork back ribs, meaty ( 3 racks)

Directions

Heat oil in sauce pan and saute shallots, onion, garlic and chilies until fragrant and translucent, about 3 minutes. Remove from heat and add chilies, stir.
In a medium sauce pan combine sugar, water and fish sauce, stirring over low heat until sugar has disolved. Bring to a boil slowly, stir in lemon grass and remove from heat.
In a bowl combine the onion and sugar mixture. Stir in chili sauce, lime juice, lime zest, sherry, black pepper and allow to cool.
Using a sharp knife seperate the rib racks into individual ribs. Divide the ribs among 2-3 large freezer bags with equal amount of marinade. Allow to marinade for 48 hours (we have with success used much shorter time).
Grill the individual ribs on the BBQ for 10 minutes until done.
Alternately you can use the grill/broil function of your oven.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (804 g)

Servings Per Recipe: 6

Amount Per Serving: %
Calories 1738.3
Calories from Fat 709: 40%

Amount Per Serving: %
Total Fat 78.7g: 121%
Saturated Fat 26.8g: 134%
Cholesterol 312.9mg: 104%
Sugars 122.6 g
Sodium 6312.6mg: 263%
Total Carbohydrate 135.3g: 45%
Dietary Fiber 0.9g: 3%
Sugars 122.6 g: 490%
Protein 91.5g: 183%

Reviews

"i thought i was in heaven!! luckily living alone i got to eat every single one of them myself :)"

By MarraMamba on November 21, 2009 | 993139
"These are magnificent! Everything you would want in barbequed ribs, and then some. Followed this one hundred percent, with the exception of the lemon grass. Couldn't find any, so added some lemon *fresh and minced small green onion tops. I left the seeds in for the scotch bonnet too. I let sit for the whole 48 hours and was more then willing and ready to devour these babies! Great recipe and not at all hot spicy..Made for Everyday is a Holiday Novembre 2009"

By Andi of Longmeadow Farm on November 21, 2009 | 993074
"Oh ya! These ribs are fantastic! Yes, it takes an hour to prep but it's a fun recipe to make if you like cooking. I really liked the lemongrass and have never cooked with it before. What a great mixture of flavours! I enjoyed these ribs with Recipe #462876 and Recipe #455952. Made for PRMR recipe tag game. Thanks Deantini! :)"

By Nif on August 23, 2011 | 1244751
"Perfect sweet and spicy ribs, will make again. Thanks for sharing."

By Pink_Diamond on August 03, 2010 | 1136493
"These were sweet and spicy! I did not have habanero, so used the chilis in the photo. They were hot and spicy, though. But yummy! I cooked them indoors on the George Forman and they smelled delightful! Made for ZWT 6."

By threeovens on June 03, 2010 | 1109391