Barbequed Lemongrass Pork Ribs: A Taste of Southeast Asia in Your Backyard

The scent of lemongrass always transports me back to my tiny apartment in Saigon. The bustling street food stalls, the aromatic herbs, and the friendly faces are all intertwined with that distinct citrusy-floral fragrance. These barbequed lemongrass pork ribs capture the essence of those memories, bringing a taste of Vietnam right to my own backyard. They’re intensely flavorful, incredibly tender, and guaranteed to be a crowd-pleaser.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Servings: 6-8
• Yield: 1-2 racks of ribs
• Dietary Type: Not Gluten-Free (contains fish sauce)

Ingredients

• 1-2 pork rib racks

Marinade

• 4 lemongrass stalks
• 1 yellow onion
• 2 shallots
• 6 garlic cloves
• ½ cup sugar
• ½ teaspoon pepper
• ¼ cup fish sauce
• 2 tablespoons vegetable oil
• 1 lemon, juice of

Equipment Needed

• Food processor
• Extra-large Ziploc bag (or large container)
• Barbecue grill

Instructions

1. Prepare the Marinade: Start by focusing on the heart of this recipe: the marinade. Using a food processor, finely chop the bottom two-thirds of the lemongrass stalks. Add the yellow onion, shallots, and garlic cloves to the food processor. Process until finely minced. This mixture forms the flavor base of our marinade.
2. Blend the Marinade: Add the remaining marinade ingredients to the food processor: sugar, pepper, fish sauce, vegetable oil, and the juice of one lemon. Process until everything is well blended and the sugar is dissolved. Taste and adjust seasonings if necessary. You may want a touch more sugar for sweetness, or a touch more fish sauce for that umami kick.
3. Prepare the Ribs: Remove the thin membrane from the bone side of the pork rib racks. This membrane can become tough and chewy when cooked, so removing it will ensure tender ribs. To remove it, slide a butter knife under the membrane at one end of the rack, then use your fingers to pull the membrane away from the bones. Use a paper towel for a better grip.
4. Trim and Rinse: Trim any excess fat from the ribs. While some fat is desirable for flavor and moisture, too much can cause flare-ups on the grill. Rinse the ribs under cold water, then pat them thoroughly dry with paper towels. A dry surface helps the marinade adhere better.
5. Marinate the Ribs: Place the ribs in an extra-large Ziploc bag or a large container. Pour the marinade over the ribs, ensuring that they are evenly coated. Massage the marinade into the meat. Seal the bag (or cover the container) and refrigerate for at least 2 hours, or ideally, up to 12 hours. The longer the ribs marinate, the more flavorful they will become.
6. Barbecue the Ribs: Preheat your barbecue grill to low heat. Remove the ribs from the marinade and discard the marinade. Place the ribs on the grill, bone-side down. Cover the grill and cook for approximately 1 hour and 15 minutes, or until the ribs are cooked through and tender. Turn the ribs occasionally to ensure even cooking and prevent burning. You can also wrap the ribs in foil for part of the cooking time to keep them moist.
7. Check for Doneness: To check for doneness, insert a fork or thermometer into the thickest part of the ribs. The internal temperature should reach 190-200°F (88-93°C). The meat should also be pulling away from the bones. Another test is to pick up the rack of ribs with tongs at the halfway point. If the rack bends easily and the meat starts to crack, the ribs are done.
8. Rest and Serve: Once the ribs are cooked through, remove them from the grill and let them rest for 10-15 minutes before cutting. This allows the juices to redistribute throughout the meat, resulting in even more tender and flavorful ribs. Cut the ribs between the bones and serve immediately.

Expert Tips & Tricks

• Don’t skip the lemongrass: This ingredient is the star of the show. Use fresh lemongrass for the best flavor. If you can’t find it at your local grocery store, try an Asian market.
• Low and slow is the way to go: Cooking the ribs on low heat allows the meat to become incredibly tender and absorb the flavors of the marinade.
• Use a meat thermometer: A meat thermometer is the best way to ensure that your ribs are cooked to the perfect temperature.
• Baste with marinade: For an extra layer of flavor, baste the ribs with the marinade during the last 15 minutes of cooking. However, be careful not to baste too early, as the sugar in the marinade can burn.
• Indirect heat is your friend: If your grill has different heat zones, cook the ribs over indirect heat (away from the direct flame) to prevent burning.

Serving & Storage Suggestions

These barbequed lemongrass pork ribs are delicious served with steamed rice, Asian slaw, or grilled vegetables. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ribs in foil and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly less tender. For longer storage, freeze the ribs in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

(Estimated per serving, based on 8 servings per rack):

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	31%
Saturated Fat	7g	35%
Cholesterol	80mg	27%
Sodium	600mg	25%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	4%
Sugars	12g	–
Protein	25g	50%

Variations & Substitutions

• Chicken or Beef: The marinade works beautifully with other proteins! Try it on chicken thighs, drumsticks, or even beef short ribs. Adjust the cooking time accordingly.
• Spice it up: Add a pinch of red pepper flakes or a finely chopped chili pepper to the marinade for a spicy kick.
• Sweeten it up: If you prefer a sweeter flavor, add a tablespoon or two of honey or maple syrup to the marinade.
• Gluten-Free: Substitute the fish sauce with tamari, which is a gluten-free soy sauce alternative. Double-check the label to ensure it’s certified gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I marinate the ribs for longer than 12 hours?
A: While you can marinate for longer, I wouldn’t recommend exceeding 24 hours. The acid in the lemon juice can start to break down the meat, potentially affecting the texture.

Q: Can I use a different type of sugar?
A: Granulated sugar works best in this recipe, but you can substitute it with brown sugar for a slightly richer flavor.

Q: What if I don’t have a food processor?
A: You can finely chop the lemongrass, onion, shallots, and garlic by hand. It will take a bit longer, but the results will be just as delicious.

Q: How do I prevent the ribs from burning on the grill?
A: Cook the ribs on low heat and turn them frequently. You can also move them to a cooler part of the grill if they are browning too quickly. Consider using indirect heat for a portion of the cooking time.

Q: Can I bake these ribs in the oven?
A: Yes, you can bake the ribs in a preheated oven at 300°F (150°C) for about 2-3 hours, or until tender. Wrap them in foil for the first half of the cooking time to keep them moist. Then, unwrap and broil for a few minutes to get some color on the surface.

Final Thoughts

These barbeque lemongrass pork ribs are more than just a recipe; they’re an invitation to experience the vibrant flavors of Southeast Asia. The aromatic marinade, the tender meat, and the smoky char from the grill create a truly unforgettable dish. Gather your friends and family, fire up the grill, and prepare to be transported to the bustling streets of Saigon with every bite. Don’t be afraid to experiment with the variations and substitutions to make this recipe your own. And most importantly, enjoy the process! Bon appétit!