Prep this tonight and you’ll have the best pork ribs the next day. You can thank us later.
Preparation Time: 15 minutes
Inactive Cooking Time: 1 hour – overnight
Cooking Time: 10 minutes
500 grams pork spare ribs, cut into 1 inch pieces
1 tablespoon lemon juice
1/2 teaspoon fine sea salt
1/4 teaspoon sugar
1/4 teaspoon pepper
2 cloves garlic, minced
4 tablespoons lemongrass, minced
2 to 3 tablespoons vegetable oil
1 tablespoon of honey
Splash of soy sauce
1 Marinate the ribs in the lemon juice, salt, sugar, pepper, garlic, and lemongrass for at least 1 hour or as long as overnight. Once marinated, set the garlic and lemongrass aside for later.
2 Heat a large sauté pan over medium to high heat. When the oil is hot, add the ribs. Once the ribs are browned but not too dark, turn the heat to medium-low to let them cook through. Depending on how thick or how big the ribs are cut, you may want to cover them with a lid to make sure they cook through completely.
3 When the ribs are done, drizzle the honey over them and stir-fry for another half-minute or so to allow the honey to caramelize and coat the ribs. Move the ribs to a plate.
4 Add the remaining bits of lemongrass and garlic from the original marinade to the pan. Once the lemongrass and garlic are brown and crispy, add
them to the ribs on the plate. Serve immediately over garlic rice
Four tablespoons of lemongrass is equivalent to about 2 stalks.
This recipe was originally published in the February-March 2016 issue of Breakfast Magazine.