Chef Time!

Chef Time!

Monday, January 2, 2012

Time For Some Spareribs!

caramelized soy and lemongrass spareribs

Caramelized Soy and Lemongrass Spareribs
I like this Vietnamese-inspired recipe because the Caramelized Lemongrass Marinade combines sweet and salty flavors with lemongrass. The sugar is first caramelized, which gives the ribs a nice crust. This marinade is well suited to both smoking and grilling. Serve these ribs with Chinese Coleslaw and Curried Potato Wedges or jasmine rice.
3 lb. pork spareribs
1 c. Caramelized Lemongrass Marinade (see recipe below)
Salt for seasoning the ribs

Place the spareribs in a large shallow dish. Pour the Caramelized Lemongrass Marinade over, 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 for indirect grilling with low heat. If you’re using charcoal, place a drip pan in the middle and live coals around the drip pan.
Just before you begin grilling, oil the hot grate. Place the meat on the grate above the drip pan or, if you’re using a gas grill, over the low heat zone. Grill for about 10 to 15 minutes on each side with the hood closed and baste regularly with cooked marinade.
Check for doneness by pricking the meat. If the juices run clear the ribs are ready.

Caramelized Lemongrass Marinade
This recipe is widely used by grilled-food vendors in Vietnam. This marinade’s sweet lemony flavor greatly enhances the taste of grilled food. It is well suited to chicken, beef and lamb.
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, preferably Vietnamese (nuoc mam)
½ tsp. black pepper

Heat the sugar and 2 tablespoons of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize (the liquid will turn a slight yellowish color). At this point insert a metal teaspoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow. Add the remaining 2 tablespoons of water and the rest of the ingredients and remove from the heat. Let the marinade cool before applying it to the meat.

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