Ease of Preparation: Medium
Yield: 6 servings
Ingredients:
- 4 lemongrass stalks
- 4 lbs (1.8 kg) spareribs, trimmed
- 6 garlic cloves
- 2 shallots, roughly chopped
- 1 red Thai chili
- 3 tablespoons (45 ml) caramel sauce (see below)
- 2 tablespoons (30 ml) fish sauce
- 2 tablespoons (30 ml) soy sauce
- ½ teaspoon (2.5 ml) salt
- 1 teaspoon (5 ml) pepper
Caramel sauce (Nuoc mau):
- 2/3 cup (160 ml) sugar
- ½ cup (120 ml) hot water from a kettle
Method:
To make the caramel sauce, melt sugar in a saucepan on the stove. When the colour changes to a dark golden-brown, take the pan off the heat. Pour in the hot water carefully and stir to combine – watch out for splattering. Let it cool. Store the excess in the fridge in an airtight container for up to a week.
To make the ribs, put a rack in a roasting pan, and add a few inches of water to the pan. Take two lemongrass stalks and tie them in a knot, and add them to the water.
Arrange the spareribs on the rack. Cook in the oven for 2 hours on 325 F (165 C) or until fully cooked.
Meanwhile, make the marinade by roughly chopping the remaining two lemongrass stalks, and grinding them in a spice grinder.
Add the lemongrass paste to a food processor, along with garlic, shallots, chili, fish sauce, soy sauce, salt and pepper, and 3 tablespoons (45 ml) of the caramel sauce. Puree.
Rub the cooked spareribs with the mixture.
Grill spareribs on a barbeque or in a grill pan, turning to cook both sides. Brush extra marinade over ribs in between turns.
Remove from heat.
Cut into individual riblets.
Serve.