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Categories:Viewed: 47 - Published at: 5 years ago
Ingredients
- 2 1/2 lbs spareribs
- 8 garlic cloves
- 2 shallots
- 1 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 tablespoons fish sauce (nouc cham)
- 1 tablespoon dry white wine
- 1 tablespoon vegetable oil
- 1 teaspoon dried lemon grass (if you have fresh lemongrass use a little more)
Method
- preheat oven to 500°F.
- Starting on one end of the ribs pull off the thin membrane that covers the bones and the flap of meat on the underside of the ribs.
- Use a knife to help loosen any stubborn spots.
- Then trim as much fat as you can from the ribs and cut down between the bones to separate the ribs.
- In a mortar, pound together the garlic, shallots, pepper and salt.
- Stir in the sugar, fish sauce, lemongrass, wine and oil.
- Arrange the ribs in a single layer on a shallow dish.
- Pour the marinade over them and coat well.
- Marinate in room temperature for at least 3 hours or, covered, in the refrigerator overnight.
- Put the ribs on a large baking pan and roast on the top shelf until crusty and dark, about 30 minutes.
- serve hot or at room temperature.
