Fish Sauce , ginger , Lemongrass , Pork Ribs
Ingredients
For the Ribs:
2 racks baby back pork ribs, about 4 pound total 4 stalks lemongrass, chopped (white part and some pale green) 4 cloves garlic, crushed 2 shallots, finely chopped 1 2-inch piece ginger root, grated, about 2 1/2 tablespoons 2 Thai chiles, (or 4-5 jalapenos), seeded and thinly sliced* 1 cup fresh cilantro, chopped 3 tablespoons sugar 2 teaspoons ground coriander 1 teaspoon ground black pepper 1/4 cup soy sauce 3 tablespoons fish sauce 3 tablespoons lemon juice 1/3 cup vegetable oil
Vietnamese Dipping Sauce:
1/2 cup carrot, grated 3 tablespoons sugar 2 cloves garlic, crushed 1/2 cup water 1/4 cup Asian fish sauce 1/4 cup lime juice 1 tablespoon rice vinegar 1 – 2 serrano chiles, OR Thai chiles, seeded and thinly sliced 1/4 teaspoon black pepper
Servings: 4 Prep Time: 10 Minutes + Marinating Cook Time: 1 1/2 hours These tender ribs are infused with Thai style flavor and a wonderful dipping sauce. A must try!
Directions
In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4-6 hours.
Turn the ribs two or three times while marinating. Prepare an indirect medium fire in grill, with a drip pan in the center. For a gas grill heat grill to medium and turn off any burners directly below where the food will go. With the lid closed, the indirect heat method serves as an oven, circulating heat evenly throughout.
Remove ribs from marinade (discarding marinade), place in rib rack and place on grill over drip pan, away from the heat. Cover grill and grill for 1 1/2 hours, until rib meat is very tender. Transfer the ribs to a cutting board, cut into serving portions. Serve Vietnamese Dipping Sauce to accompany ribs.
Dipping Sauce
Place all ingredients in medium bowl, stir to dissolve sugar. Pour sauce into individual bowls for dipping.
