Recipe: Thai Lemon Grass Pork Ribs

THAI LEMON GRASS PORK RIBS

FOR THE THAI BASIL DIPPING SAUCE:
2/3 cup distilled white vinegar
1/2 cup light corn syrup
1/4 cup fish sauce (nuoc mam)
6 medium clove garlic
2 large Serrano peppers or other hot chiles, seeded
2 tablespoons sugar
3/4 cup lightly packed fresh basil leaves, chopped
FOR THE RIBS:
4 large stalks fresh lemon grass or
1/4 cup dried lemon grass plus 1/4 tsp. lemon zest
8 pounds baby back ribs in slabs
2 tablespoons plus 1 teaspoon minced garlic
4 shallots, minced
3 small fresh green chiles (Serrano, seeded)
1/3 cup distilled white vinegar
3 tablespoons fish sauce ( nuoc mam)
2 tablespoons oriental sesame oil
2 tablespoons sugar
1/2 teaspoon salt

TO MAKE THE DIPPING SAUCE:
In a large nonreactive saucepan, combine vinegar, corn syrup, fish sauce and 3 tablespoons water. Bring to a boil over high heat, stirring to blend well. Remove from heat and let cool to room temperature.

In food processor, combine the garlic, chiles, and sugar. Puree to a paste. Add cooled syrup to the paste and process briefly just to blend. Add bail leaves and process until minced.

TO PREPARE THE RIBS:
If using fresh lemon grass, mince white bulb and tender part of the stalk. Discard the top. If using dried lemon grass, soak with lemon zest in 2/3 cup boiling water in small saucepan for 3 hours. Then simmer over moderate heat until liquid has evaporated., about 35 minutes. Score some of the membrane on the bony side of the ribs in a crosshatch fashion.

In a food processor, combine lemon grass, garlic, shallots, chiles, vinegar, fish sauce, sesame oil, sugar and salt. Puree to a fine paste.

In large glass baking dish or enameled roasting pan, spread the paste evenly over the sides of the ribs. Drizzle any excess liquid over the slabs. Cover ribs with plastic and weigh down with heavy cans. Let marinate 4 to 6 hours or overnight in refrigerator.

WHEN READY TO COOK:
Let return to room temperature before cooking. Remove ribs from marinade and boil marinade for a few minutes.

Light grill or preheat oven to 500 degree F.

Grill ribs turning often so that they cook evenly, until medium well done and no trace of pink remains near bone, about 45 minutes. Baste occasionally with the remaining marinade. Alternatively place ribs in a rack set in a baking pan and bake until medium well done if not using a grill, about 40 minutes.

Cut rib apart and serve them with individual dishes of the Thai Basil Dipping Sauce.

Servings: 6
Source: The Best of Food and Wine, 1990