Ingredients
2
stalks fresh lemon grass
2
small fresh chile peppers, seeded
2
pounds lean spareribs, cut into individual ribs
Directions
1.
Prepare the caramel sauce. Set aside.
2.
If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop.
3.
Combine the lemon grass, shallots, garlic and chiles in a mortar and pound to paste (or blend in a spice grinder). Stir the paste into the cooled caramel sauce.
4.
Place the ribs in a large dish. Pour the sauce over the ribs and turn to coat evenly. Let marinate in the refrigerator for at least 1 hour, or until ready to barbecue.
5.
Drain the ribs, reserving the marinade for basting.
6.
Place the ribs on a hot grill over medium coals and cook for 45 to 50 minutes, depending on the thickness. Turn the ribs frequently and brush with the marinade.
7.
The spareribs may be baked in a foil-lined roasting pan in a preheated 350 F oven. Turn and baste the ribs frequently for 30 to 35 minutes. Place the ribs under a broiler and broil for 5 more minutes on each side, or until nicely glazed.
8.
Serve as an appetizer or part of a family meal, with rice and Pickled Bean Sprouts or Pickled Mustard Greens.
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