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.
- 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 youâre 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 youâre 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.
|Amount Per Serving||%DV|
|Serving Size 238g|
|Recipe makes 4 servings|
|Calories from Fat 503||76%|
|Total Fat 55.72g||70%|
|Saturated Fat 17.93g||72%|
|Trans Fat 0.52g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|