Vietnamese Spareribs With Chile And Lemongrass Recipes

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VIETNAMESE LEMONGRASS SPARERIBS



Vietnamese Lemongrass Spareribs image

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

2 1/2 lbs spareribs
8 garlic cloves
2 shallots
1 teaspoon black pepper
1 teaspoon salt
3 tablespoons sugar
2 tablespoons fish sauce (nouc cham)
1 tablespoon dry white wine
1 tablespoon vegetable oil
1 teaspoon dried lemon grass (if you have fresh lemongrass use a little more)

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

VIETNAMESE BRAISED PORK RIBS



Vietnamese Braised Pork Ribs image

Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.

Provided by David Tanis

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish

Steps:

  • Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
  • Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
  • Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
  • Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
  • Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 38 grams, Carbohydrate 15 grams, Fat 65 grams, Fiber 1 gram, Protein 78 grams, SaturatedFat 23 grams, Sodium 1146 milligrams, Sugar 7 grams, TransFat 1 gram

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