Partnered with. Vietnamese pork ribs. Extra virgin olive oil, for brushing.
I had some leftover lemongrass in my fridge which inspired me to come up with a tasty recipe using it. I decided to make a marinade using soy, lemongrass, ginger, lime, garlic, fish sauce, and sesame and marinated the ribs for about 6 hours. I normally broil my flanken short ribs but this time I decided to use my grill pan and they turned out so delicious — packed with a ton of flavor and the meat was tender and so tasty.
The pilot had announced that it was about 75F. Though I went to New York to teach cooking class and for business meetings, we had plenty of time to eat out with friends. We even left Manhattan for exceptional food at Cucharamama in Hoboken and a spritely lunch at Marlow and Sons in Brooklyn.
Fall-off-the-bone beef short ribs slow cooked with lemongrass and citrus juice for those unforgettable South East Asian flavours. This dish is Paleo, gluten-free, and low-carb friendly. Beef short ribs are larger and usually more tender or meatier than the pork ribs and are more nutritious.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals ml. All herbs are fresh unless specified and cups are lightly packed. All vegetables are medium size and peeled, unless specified.
Bold flavors. Easier to make than it sounds. A fun twist on how you make baby back ribs.
Lemongrass is one of my favorite ingredients. I think this is also true of coconut milk. I especially love marinating meats with lemongrass and then grilling them up, whether DIY-style at the table, on a grill, or even at a campsite.
The first time I made this I couldn't find lemongrass so I used lemongrass oil--it's not the same as using the real deal. Also if you use a mortar for the lemongrass and onions, there will be no big pieces that can burn. Cholesterol
Vietnamese lemongrass pork ribs have always been one of my favourite dishes growing up. Traditionally this dish would be quite sweet, coming from the south where sugar is added to practically everything including savoury dishes and even salads. This recipe is a paleo friendly version and approved by my mum.
A little bit salty, a little bit spicy with a hint of lemongrass, these ribs are surprisingly tender and juicy from being grilled on low heat for around minutes Scroll to the bottom to see how juicy the meat looks!! Although the cook time is a little long, you really only need to tend to these ribs once during the whole cooking process which is flipping them once at the minute mark. As with most marinated meats, this recipe needs to be marinated the night before.