How to Make Vietnamese Caramelized Soy and Lemongrass Spareribs Asian Cooking Recipe Cuisine

Vietnam Caramelized Soy and Lemongrass Spareribs

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

3 lbs pork spareribs

salt for seasoning ribs

MARINADE:

3 tbsp sugar

4 tbsp water, divided

1 lemongrass stalk, outer tougher leaves removed and lower two-thirds finely chopped

3 tbsp finely chopped shallot

4 cloves garlic, finely chopped

1 tbsp light soy sauce

1 tbsp fish sauce

1/2 tsp black pepper


Directions:

Make marinade: Heat the sugar and 2 tbsp of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize.

Insert a metal spoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow. Add the remaining 2 tbsp of water and rest of the ingredients and remove from the heat. Let cool before applying to meat.

Place the spareribs in a large shallow dish. Pour the marinade over it, 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 with a very low heat with no direct heat coming from one part for indirect grilling.

Just before grilling, oil the hot grate. Place the meat on the grate above where there is no direct heat (to keep your grill clean, you can place a drip pan there)


Grill for about 10-15 minutes on each side with the hood closed and baste regularly with cooked marinate. Check for doneness by pricking. If juices run clear the ribs are ready.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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