Ingredients:
2 lbs. spare ribs
3 cloves garlic, peeled and minced
2 tbs chopped fresh lemongrass, minced
2 shallots, minced
1 tsp salt
1 tsp fish sauce
Stew sauce ingredients:
1/2 cup chicken broth
1 tbs blackstrap molasses
2 tsp sugar
1 tsp salt
3 tbs soy sauce
1/2 tsp chili
Garnish with green onions
1/4 cup oil for cooking
Directions:
Wash and cut spareribs into riblets (as shown in photo). Soaked in a water with salt and vinegar to clean the riblets. Drain and dry well.
Combine lemongrass, shallots, and garlic in a small bowl. Divide half of the lemongrass mixture and marinate the spareribs for a few hours.
Combine the stew sauce ingredients and mix well.
In a heavy saucepan, add oil. When the oil is hot, add the spareribs and brown on all sides (about 5 to 10 minutes).
Add the other half of the lemongrass and stir to cook for a few more minutes. Add the stew sauce. Bring to boil. Turn the heat down and cover the pan. Cook the spareribs for 40 minutes to 1 hour. Adjust the seasoning with more salt and fish sauce during the cooking time.
Add some green onions before it is done cooking. Serve with hot cooked rice.
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