2 racks baby back pork ribs about 4 pounds total
4 stalks lemongrass chopped (white part and some pale green)
4 cloves of garlic crushed
2 shallots, finely chopped
2 piece gingerroot grated, about 2 1/2 tablespoons
2 Thai chiles (or 4-5 jalapeos), seeded and thinly sliced*
1 cup chopped fresh cilantro
3 tablespoons sugar
2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 cup soy sauce
3 tablespoons each fish sauce and lemon juice
1/3 cup vegetable oil
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
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.
Visit otherwhitemeat.com for a Vietnamese Dipping
Sauce to accompany ribs.
Visit www.bigoven.com to organize and share your recipes.