Roasted spareribs with lemon gras and chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Pork spareribs | |
| 2 | tablespoons | Clear honey |
| 1 | teaspoon | Five-spice powder |
| 2 | Cloves garlic -- finely | |
| Chopped and crushed | ||
| 3 | tablespoons | Dry sherry or rice wine |
| 3 | tablespoons | Nuoc Mam sauce |
| OR | ||
| 3 | tablespoons | Light soy sauce mixed with |
| 1 | teaspoon | Anchovy extract |
| 2 | Stalks fresh lemon grass -- | |
| Sliced thinly | ||
| OR grated peel of 1 lemon | ||
| 2 | Fresh red chili peppers -- | |
| Finely chopped | ||
Directions
*(Thit Suon Nuong Voi Sa Va Ot).
1. Wash and dry the spareribs and place them in a large bowl. 2. In another bowl, combine the honey, five-spice powser, garlic, dry sherry, Nuoc Mam, lemon gras, and chili. Mix well. Spread the honey mixture over the spareribs and leave to marinate for 3. The ribs can be cooked over a barbecue, turning frequently and basting with the marinade; or baked in the oven at 375 degrees, basting with the marinade; or broiled under a moderately hot broiler, basting with the marinade.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books