Grilled Lemongrass Pork Riblets

Name: Grilled Lemongrass Pork Riblets
Yield: serves 8 to 10 as an appetizer, or 4 to 6 with 2 or 3 other dishes
Ingredients: 3 1/2 to 4 pounds meaty pork spareribs, cut crosswise through the bone into long strips about 2 inches wide; 3 cloves garlic, chopped; 1 large shallot, chopped (about 1/3 cup); 1 tablespoon light brown sugar; 1/2 teaspoon black pepper; 2 tablespoons Caramel Sauce (page 316) or honey; 2 tablespoons light (regular) soy sauce; 1 tablespoon fish sauce; 2 tablespoons canola or other neutral oil; 2 medium or 1 hefty stalk lemongrass, trimmed and minced (about 6 tablespoons); 1 small English cucumber or 2 pickling (Kirby) cucumbers, halved lengthwise and sliced on the diagonal; 1 or 2 Thai or serrano chiles, thinly sliced; Light (regular) soy sauce for serving

December 14, 2011

These addictive bite-sized riblets are perfumed by lemongrass, and the addition of caramel sauce to the marinade—a trick of the trade often used by food vendors in Vietnam—imparts deep color and flavor. Honey is a fine substitute that results in a slightly sweeter finish. Removing the tough membrane from the underside of the rack (a technique borrowed from American barbecue masters) and a long marinade yield riblets that are chewy-tender. The rack of spareribs must be cut through the bone into long strips. Don’t attempt this yourself. Instead, ask your butcher to do it. Serve the riblets as an appetizer or with rice for a satisfying meal. For a Viet twist on the classic American barbecue, pair the ribs with Grilled Corn with Scallion Oil (page 183) and a green salad or Russian Beet, Potato, and Carrot Salad (page 186).

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