Grilled Lemongrass Pork Riblets Recipes

GRILLED VIETNAMESE LEMONGRASS PORK RIBS

Steps:

• In a mixing bowl, whisk the hot water, fish sauce, sugar, and oil together.
• To make the marinade, trim the lemongrass stalks, leaving about 6 inches from the bottom. Peel the outer leaves and use only the tender bulb. Slice them into rings first then use a very sharp knife to finely mince.
• Chop the shallots and scallions coarsely.
• Add the lemongrass, shallots, scallion, and pepper to the liquid mixture and whisk to combine.
• Place the slab of ribs with the meat side facing the bottom of a baking pan and pour the marinade over it. Cover and let it marinade overnight or at least 8 hours in the refrigerator.
• When ready to grill, remove the slab from the fridge while you prepare the grill. Set up the charcoal grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone.
• Once the coals have burned down to about 375 degrees F, place the meat over the coals to sear for a minute on each side.
• Move the meat to the opposite side lined with heavy duty foil and cook for about 90-100 minutes, basting every now and then with the marinade and flipping it.
• Let the ribs rest for 15 minutes before slicing between each ribs. Serve immediately with jasmine rice and your favorite vegetables.

GRILLED LEMONGRASS PORK TENDERLOIN SKEWERS: SUON NUONG XA

Steps:

• Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved. Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly. Allow to marinate at room temperature for 20 minutes or refrigerate for at least 1 hour or up to overnight.
• Slide 2 to 4 slices of pork onto each skewer so the meat is flat with the skewer going through the slices several times. Grill over a barbecue (make sure that the flames have subsided and the coals are red with white ashes). Alternatively, heat a well-oiled grill pan or non-stick skillet over high heat and, working in batches, cook the skewers until the edges crisp, about 1 minute per side. Remove the skewers from the grilled pork.
• Divide the grilled pork among the bowls of rice vermicelli. Sprinkle peanuts and drizzle nuoc cham over each serving. Serve immediately.
• Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chile, and shallot, and let stand for 30 minutes before serving.

LIKE BUTTAH! GRILLED PORK RIBLETS WITH HOMEMADE BBQ SAUCE

Steps:

• Mix ketchup, garlic powder, pepper, brown sugar and vinegar. Adjust to taste. Set aside.
• Pre heat oven to 250.
• Spinkle both sides of riblets with ground sea salt and pepper.
• wrap in a single layer in heavy foil, making sure that all sides and sealed.
• Cook in oven 2.5 - 3 hours.
• Take out of oven and remove foil.
• Pre heat grill to medium.
• Place riblets on grill and grill on both sides until dry, about 2 minutes per side (the sauce will not stick otherwise).
• Slather with BBQ sauce and continue grilling until sauce is think and carmelized.

GRILLED LEMONGRASS PORK RIBLETS

Steps:

• Starting from one end, remove the tough white membrane from the underside of each rib strip: Slide the tip of a knife underneath the membrane that lies between 2 rib bones, lift it up and cut it. Then, use a pair of pliers or a dish towel to grab the membrane and pull it away from the ribs. Several pulls may be required to remove it all. Trim any small membrane patches that remain with a knife. When done, remove as much fat from the rib strips as you like. Cut each strip between the bones or cartilage into individual riblets.
• To make the marinade, combine the garlic, shallot, brown sugar, and pepper in a mortar and pound to a rough paste. (Or, use an electric mini-chopper.) Transfer to a large bowl and add the caramel sauce, soy sauce, fish sauce, oil, and lemongrass, mixing well. Add the riblets to the marinade and mix well to coat all surfaces. Your hand is the best tool for this. Cover with plastic wrap and refrigerate for 24 hours.
• Thirty minutes before cooking, remove the bowl from the refrigerator. For the best flavor, grill the riblets. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium. Alternatively, position a rack in the upper third of the oven and preheat to 475°F. Arrange the riblets on an aluminum foil-lined baking sheet for roasting. (The riblets taste nearly as good oven roasted as they do grilled.)
• Arrange the riblets on the grill rack, or slip the baking sheet into the oven. Cook for 12 to 15 minutes, or until browned and a little charred on the edges. Extra-thick pieces will require a little more time. Monitor the ribs closely as they cook, turning them over or moving them around (if you are grilling) to ensure even cooking and prevent burning.
• Transfer the riblets to a serving platter. Garnish with the cucumber or serve it alongside. At the table, let diners craft their own dipping sauce by muddling some chiles in a little soy sauce. Feel free to use fingers for eating.