Caramelized Soy and Lemongrass Spareribs
by Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori
Reprinted with the express permission of Tuttle Publishing.
I like this Vietnamese-inspired recipe because the Caramelized Lemongrass Marinade combines sweet and salty flavors with lemongrass. The sugar is first caramelized, which gives the ribs a nice crust. This marinade is well suited to both smoking and grilling. Serve these ribs with Chinese Coleslaw and Curried Potato Wedges or jasmine rice.
Preparation time: 30 minutes, plus approximately
8 hours to marinate
Grill time: 20 to 30 minutes for medium well
3 lbs (1.5 kg) pork spareribs
1 cup (250 ml) Caramelized Lemongrass
Salt for seasoning the ribs
Place the spareribs in a large shallow dish. Pour the Caramelized Lemongrass Marinade over, turning the ribs in the marinade to thoroughly coat them. Marinate in the refrigerator overnight.
Remove the ribs from the marinade and sprinkle them with salt.
In a small saucepan, add the leftover marinade and place over medium heat. Simmer for a few minutes and set aside for use as a basting sauce.
Prepare the grill for indirect grilling with low heat. If you’re using charcoal, place a drip pan in the middle and live coals around the drip pan.
Just before you begin grilling, oil the hot grate. Place the meat on the grate above the drip pan or, if you’re using a gas grill, over the low heat zone. Grill for about 10 to 15 minutes on each side with the hood closed and baste regularly with cooked marinade.
Check for doneness by pricking the meat. If the juices run clear the ribs are ready.