Vietnameselemongrassspareribs Recipes
VIETNAMESE LEMONGRASS SPARERIBS
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.
Provided by Xexe383
Categories Meat
Time 3h30m
Yield 1 Rack, 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 815.5, Fat 59.6, SaturatedFat 21.3, Cholesterol 228.6, Sodium 1028.5, Carbohydrate 10.7, Fiber 0.2, Sugar 6.6, Protein 55.8
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