Barbequed Lemongrass Pork Ribs Recipes

Steps:

• Prepare the ribs: Place 1 rib rack, meat side down, on a work surface. With a knife, cut a small slit through the silvery membrane at 1 end of the rack. Using a paper towel, grip the cut portion of the membrane, gently peel it from the rack, and discard. Repeat with remaining rack.
• Make the rub: Combine sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl. (If mixture is clumpy, pass through a medium sieve.) Rub mixture on both sides of each rack. Place ribs on a rimmed baking sheet, cover, and refrigerate for at least 2 hours (or overnight). Let stand at room temperature for 30 minutes before cooking.
• Make the sauce: Heat oil in a medium saucepan over medium heat. Add onion and garlic, and cook until onion is tender, 2 to 3 minutes. Add red-pepper flakes and tomato paste, and cook for 1 minute. Stir in bourbon, scraping the pan. Stir in tomatoes, vinegar, Worcestershire sauce, water, and sugar, and cook, continuing to stir, until sugar dissolves.
• Simmer the sauce: Bring the sauce to a boil. Reduce heat, and simmer until reduced by 1/3, about 30 minutes. Season with salt and pepper. Let cool slightly. Puree in a blender until smooth. (You should have about 2 cups.) Use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
• Set up the grill: Place a 9-by-13-inch disposable aluminum pan in the center of bottom grill rack. If using a charcoal grill, place a chimney starter on top grill rack, and fill with about 60 charcoal briquettes (about 4 pounds). Stuff newspaper under chimney, and ignite. Heat briquettes until just covered in ash. Wearing oven mitts, carefully lift chimney, remove top rack, and pour coals onto bottom rack along both sides of pan. Top coals with 1 to 2 chunks hardwood or 1 cup wood chips that have been soaked in water for 1 hour and drained. Fill pan halfway with hot water. Replace top rack. If using a gas grill, heat to medium-low.
• Grill the ribs: Let ribs stand at room temperature for 30 minutes before cooking. Fold a paper towel into a thick rectangle, and dip it in oil. Hold towel with tongs, and brush oil on top grill rack. Place both rib racks, bone side down, on top grill rack, directly over pan. Cover, keeping top grill vents halfway open and bottom vents completely open to maintain grill temperature of 275 degrees to 325 degrees. Cook ribs, without turning, until the meat is tender but not falling off bones, and has shrunk 1/2 inch from ends, 3 to 3 1/2 hours, adding 8 briquettes to each charcoal pile every hour.
• Baste the ribs: Transfer 1 cup sauce to a small serving bowl. Brush both sides of ribs with remaining 1 cup sauce. Cover, and grill until ribs are glistening and deep mahogany, about 15 minutes. Let stand for 10 minutes. Serve with reserved sauce.

Steps:

• To make the marinade, chop 2/3 of the bottom part of the lemongrass stalks in food processor along with onion, shallots and garlic. Add the rest of indredients until blended together.
• Remove the membrane from the ribs. Trim excess fat then rinse and pat ribs dry. Apply marinade onto the ribs. Works best in extra large ziploc bag. Let marinate in fridge for at least 2 hours and as long as 12 hours. Barbecue on low heat until ribs are cooked thoroughly. Remove from heat and let ribs rest for 10-15 minutes before cutting.

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.

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

Steps:

• Thinly slice the pork into ¼-inch(6 mm) thick slices, then transfer to a medium bowl. (If the pork is difficult to slice, place in the freezer for 20 minutes to firm up).
• Add the Omsom Vietnamese Lemongrass BBQ Starter and toss to coat. Marinate for at least 15 minutes at room temperature, or refrigerate up to overnight.
• While the pork marinates, make the dipping fish sauce: In a medium bowl, combine the warm water and sugar and stir until the sugar is dissolved. Add the fish sauce and stir to combine. Squeeze in the lime juice, then use a fork to scrape the lime pulp into the bowl (do not scrape the bitter pith). Add the garlic and chile. Refrigerate until ready to serve.
• Heat 1 tablespoon neutral oil in a large cast iron skillet over medium-high heat until shimmering. Add the pork to the pan in a single layer and cook without disturbing until caramelized and beginning to cook through, 4-5 minutes. Toss and cook for another 2-3 minutes, until the pork is fully cooked on all sides. Remove the pork from the pan and serve as desired.
• To assemble the vermicelli bowls, divide the rice noodles between 2 bowls and top with the cucumber, bean sprouts, lettuce, and pork. Garnish with cilantro, crushed peanuts, and dipping fish sauce.
• Enjoy!

Steps:

• If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
• Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
• Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

Steps:

• Starting from one end, remove the tough white membrane from the underside of each rib strip: Slide the tip of a knife underneath the membrane that lies between 2 rib bones, lift it up and cut it. Then, use a pair of pliers or a dish towel to grab the membrane and pull it away from the ribs. Several pulls may be required to remove it all. Trim any small membrane patches that remain with a knife. When done, remove as much fat from the rib strips as you like. Cut each strip between the bones or cartilage into individual riblets.
• To make the marinade, combine the garlic, shallot, brown sugar, and pepper in a mortar and pound to a rough paste. (Or, use an electric mini-chopper.) Transfer to a large bowl and add the caramel sauce, soy sauce, fish sauce, oil, and lemongrass, mixing well. Add the riblets to the marinade and mix well to coat all surfaces. Your hand is the best tool for this. Cover with plastic wrap and refrigerate for 24 hours.
• Thirty minutes before cooking, remove the bowl from the refrigerator. For the best flavor, grill the riblets. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium. Alternatively, position a rack in the upper third of the oven and preheat to 475°F. Arrange the riblets on an aluminum foil-lined baking sheet for roasting. (The riblets taste nearly as good oven roasted as they do grilled.)
• Arrange the riblets on the grill rack, or slip the baking sheet into the oven. Cook for 12 to 15 minutes, or until browned and a little charred on the edges. Extra-thick pieces will require a little more time. Monitor the ribs closely as they cook, turning them over or moving them around (if you are grilling) to ensure even cooking and prevent burning.
• Transfer the riblets to a serving platter. Garnish with the cucumber or serve it alongside. At the table, let diners craft their own dipping sauce by muddling some chiles in a little soy sauce. Feel free to use fingers for eating.

Steps:

• 1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chile, and black pepper and whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 to 2 hours. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).
• 2. Prepare a hot fire in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, push two-thirds of the coals to one-half of the grill, creating a hot zone; spread the remaining one-third on the opposite side of the grill to create a cooler zone.
• 3. Remove the pork chops from the marinade and discard the marinade. Place the chops on the hottest part of the grill. Let cook for 1 minute, then flip and cook for 1 minute on the second side.
• 4. Move the chops to the cooler side of the grill and cook, turning once, for about 10 minutes total, until an instant-read thermometer inserted into the thickest part of the chop registers 140°F, raking over coals from the hotter side of the grill if necessary to maintain an even temperature. Spritz any flare-ups with a spray bottle filled with water.
• 5. Transfer the chops to a large plate, tent with aluminum foil, and let stand for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Transfer the slices and bones to a serving platter and serve.

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally.