2 stalks lemongrass, with rough outside husks removed and tender inner stalks thinly sliced
3 tablespoons sugar
2 tablespoons chopped shallots
2 tablespoons minced garlic
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons peanut oil
2 tablespoons five spice powder
1 teaspoon chili bean paste
3 pounds baby back ribs
Put everything except ribs in food processor and finely puree. Separate ribs, rinse and pat dry. Thoroughly coat each rib with sauce. Cover and let stand at room temperature for 1 hour or refrigerate for 24 hours. Prepare a medium hot charcoal fire. Grill about 6 inches from coals, turning frequently until ribs are nicely browned and cooked through about 15 to 20 minutes. Serve immediately.
Grilling Index | Recipe Index | Home