Indulge in a tantalizing culinary journey with our delectable Barbequed Lemongrass Pork Ribs recipe, a symphony of flavors that will tantalize your taste buds. Picture succulent pork ribs, marinated in a mouthwatering blend of lemongrass, garlic, ginger, and zesty lime juice, then grilled to perfection. The result is a dish that is both tender and bursting with savory goodness.
This recipe collection offers a diverse range of culinary experiences, catering to various dietary preferences and taste profiles. Whether you crave the classic flavors of traditional Vietnamese cuisine or are seeking a modern twist on a timeless dish, we have something to satisfy every palate. From the aromatic Lemongrass Pork Ribs to the tangy Vietnamese Pickled Vegetables, each recipe is crafted with fresh, vibrant ingredients that celebrate the vibrant flavors of Vietnamese cooking.
Discover the secrets of creating authentic Vietnamese dishes with our step-by-step instructions and insightful cooking tips. Learn how to select the perfect pork ribs, prepare the aromatic marinade, and achieve the ideal grilling technique for fall-off-the-bone tenderness.
Embark on a culinary adventure and explore the diverse flavors of Vietnamese cuisine with our Barbequed Lemongrass Pork Ribs recipe collection. Let your taste buds travel to the heart of Vietnam as you savor every bite of these tantalizing dishes.
FRED'S BARBEQUED PORK RIBS
Provided by Trisha Yearwood
Categories main-dish
Time 4h35m
Yield 10 to 15 servings
Number Of Ingredients 6
Steps:
- Preheat an electric or gas grill to 250 degrees F.
- Rub all sides of the pork with the seasoned salt and lemon pepper seasoning. Put the rib sections on the grill. Prepare Fred's Special Spray by mixing the lemon juice, vinegar and Worcestershire sauce. Put this mixture in a food-safe spray bottle. Spray the ribs with Fred's Special Spray. Cook the ribs until they are browned, about 1 1/2 hours, spraying often with the sauce. Put the ribs in a 4-inch-deep stainless steel pan with a lid. Spray the ribs once more and close the lid completely. Increase the grill temperature to 300 degrees F. and cook the covered ribs for 3 hours more.
BARBECUED PORK RIBS
Provided by Trisha Yearwood
Categories main-dish
Time 6h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
- Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
- Preheat the oven to 375 degrees F.
- Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
- For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
- When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
- Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.
BARBEQUED RIBS
Two day ribs, but worth the effort. Baked and marinated with a rub overnight, then grilled with barbecue sauce.
Provided by Gail
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 11h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
- In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
- In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
- Preheat grill for medium heat.
- Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.
Nutrition Facts : Calories 587.7 calories, Carbohydrate 18.9 g, Cholesterol 170.1 mg, Fat 37.5 g, Fiber 0.9 g, Protein 44.2 g, SaturatedFat 13.7 g, Sodium 1040.9 mg, Sugar 15 g
BARBEQUED LEMONGRASS PORK RIBS
This is a family recipe handed down from my mom. It's vietnamese in origin and has a delicious asian flavor. Our whole family loves these ribs and the marinade can be used on other meat like chicken as well. The ingredients sound a bit different but trust that they are delicous!
Provided by rnaesj
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- To make the marinade, chop 2/3 of the bottom part of the lemongrass stalks in food processor along with onion, shallots and garlic. Add the rest of indredients until blended together.
- Remove the membrane from the ribs. Trim excess fat then rinse and pat ribs dry. Apply marinade onto the ribs. Works best in extra large ziploc bag. Let marinate in fridge for at least 2 hours and as long as 12 hours. Barbecue on low heat until ribs are cooked thoroughly. Remove from heat and let ribs rest for 10-15 minutes before cutting.
Nutrition Facts : Calories 127.3, Fat 4.6, SaturatedFat 0.6, Sodium 732.8, Carbohydrate 21.8, Fiber 0.4, Sugar 18, Protein 1.1
GRILLED VIETNAMESE LEMONGRASS PORK RIBS
These grilled Vietnamese lemongrass pork ribs are succulent, tender, and rich in umami flavor.
Provided by Vy Tran
Categories Main Course
Time 2h
Number Of Ingredients 9
Steps:
- In a mixing bowl, whisk the hot water, fish sauce, sugar, and oil together.
- To make the marinade, trim the lemongrass stalks, leaving about 6 inches from the bottom. Peel the outer leaves and use only the tender bulb. Slice them into rings first then use a very sharp knife to finely mince.
- Chop the shallots and scallions coarsely.
- Add the lemongrass, shallots, scallion, and pepper to the liquid mixture and whisk to combine.
- Place the slab of ribs with the meat side facing the bottom of a baking pan and pour the marinade over it. Cover and let it marinade overnight or at least 8 hours in the refrigerator.
- When ready to grill, remove the slab from the fridge while you prepare the grill. Set up the charcoal grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone.
- Once the coals have burned down to about 375 degrees F, place the meat over the coals to sear for a minute on each side.
- Move the meat to the opposite side lined with heavy duty foil and cook for about 90-100 minutes, basting every now and then with the marinade and flipping it.
- Let the ribs rest for 15 minutes before slicing between each ribs. Serve immediately with jasmine rice and your favorite vegetables.
COCONUT BARBECUED RIBS
Categories Broil Marinate Steam Pork Rib Grill Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Rinse ribs. Pat dry. Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
- Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15 x 10 x 2-inch glass baking dish. Add ribs and turn to coat. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm.
- Transfer marinade to heavy small saucepan. Boil marinade 1 minute.
- Serve ribs with marinade.
GRILLED PORK CHOPS WITH SWEET LEMONGRASS MARINADE
Provided by Charles Phan
Categories Herb Pork Marinate Backyard BBQ Dinner Meat Pork Chop Grill Grill/Barbecue Lemongrass Advance Prep Required Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 as a main course
Number Of Ingredients 8
Steps:
- 1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chile, and black pepper and whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 to 2 hours. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).
- 2. Prepare a hot fire in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, push two-thirds of the coals to one-half of the grill, creating a hot zone; spread the remaining one-third on the opposite side of the grill to create a cooler zone.
- 3. Remove the pork chops from the marinade and discard the marinade. Place the chops on the hottest part of the grill. Let cook for 1 minute, then flip and cook for 1 minute on the second side.
- 4. Move the chops to the cooler side of the grill and cook, turning once, for about 10 minutes total, until an instant-read thermometer inserted into the thickest part of the chop registers 140°F, raking over coals from the hotter side of the grill if necessary to maintain an even temperature. Spritz any flare-ups with a spray bottle filled with water.
- 5. Transfer the chops to a large plate, tent with aluminum foil, and let stand for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Transfer the slices and bones to a serving platter and serve.
GRILLED PORK LOIN WITH LEMONGRASS
The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. Next, refrigerate and wait while the riot of bold flavors-lemongrass, shallots, soy and fish sauces, brown sugar-does its thing. A leisurely 40 minutes on the grill renders the pork tender. Then your job is a cinch: Just tuck it into lettuce wraps and top with fresh herbs and a pickled carrot-daikon slaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10h15m
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- In a food processor, pulse garlic to chop, then add lemongrass and pulse until finely chopped. Add shallot and pulse to create a fine paste. Pulse in oil, soy and fish sauces, and brown sugar until smooth.
- Butterfly pork loin: Place pork on a cutting board vertically (with short sides at top and bottom). Using a large, sharp knife, and starting at top, cut lengthwise down the center, almost all the way through but leaving a hinge of about 1/2 inch. Unfold, as if opening a book.
- With knife blade parallel to cutting board, slice through left side of loin, opening meat as you go, and again leaving a hinge. Repeat with right side. If needed, pound loin to an even thickness with a meat mallet. Season with salt, then rub half of lemongrass paste all over meat. Re-form into original shape, tie with kitchen twine at 2-inch intervals, and wrap in plastic. Refrigerate at least 8 hours and up to 1 day. Bring to room temperature 1 hour before grilling.
- Prepare grill for direct- and indirect-heat cooking. Remove pork from plastic; place over indirect heat, cover, and cook, maintaining a temperature of about 400°F, about 20 minutes. Brush with remaining lemongrass paste and continue cooking, covered, until a thermometer inserted into thickest part of pork registers 135°F, about 15 minutes.
- Transfer to direct heat and cook, uncovered, turning frequently, until charred in places and thermometer registers 138 ̊F, about 5 minutes more. Let pork stand about 10 minutes, then thinly slice and serve with pickles, chili sauce, lettuce, and herbs.
VIETNAMESE BRAISED PORK RIBS
Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.
Provided by David Tanis
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
- Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
- Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
- Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
- Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.
Nutrition Facts : @context http, Calories 952, UnsaturatedFat 38 grams, Carbohydrate 15 grams, Fat 65 grams, Fiber 1 gram, Protein 78 grams, SaturatedFat 23 grams, Sodium 1146 milligrams, Sugar 7 grams, TransFat 1 gram
Tips:
- Choose the right ribs: Baby back ribs or spare ribs are both good choices for this recipe. Baby back ribs are leaner and have a more delicate flavor, while spare ribs are meatier and have a richer flavor.
- Prepare the ribs: Remove the membrane from the back of the ribs. This will help the ribs cook more evenly and will also make them more tender. You can also trim any excess fat from the ribs.
- Make the marinade: The marinade for these ribs is made with lemongrass, garlic, ginger, brown sugar, soy sauce, and fish sauce. The lemongrass gives the ribs a unique flavor that is both refreshing and savory.
- Marinate the ribs: Place the ribs in a large zip-top bag and pour the marinade over them. Seal the bag and refrigerate the ribs for at least 4 hours, or overnight.
- Cook the ribs: Preheat your grill to medium-low heat. Place the ribs on the grill and cook for 1-2 hours, or until the ribs are cooked through and tender.
- Baste the ribs: Baste the ribs with the remaining marinade every 20-30 minutes. This will help to keep the ribs moist and flavorful.
Conclusion:
These barbequed lemongrass pork ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are marinated in a flavorful mixture of lemongrass, garlic, ginger, brown sugar, soy sauce, and fish sauce, then grilled until tender and juicy. Serve the ribs with your favorite sides, such as rice, noodles, or vegetables.
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