Charcoal-Kissed Lemongrass Pork Ribs (Suon Nuong)
Pork ribs marinated in a bold, aromatic paste of lemongrass, garlic, shallots, and honey, then grilled over high heat until the edges blacken and the glaze turns sticky-sweet. Each rib has a perfect balance of smoky char on the outside and tender, juicy meat clinging to the bone. Paired with broken rice and a fried egg, this is Saigon street food royalty.
Ingredients
- 2 lbs pork spare ribs, cut into individual ribs
- 3 stalks lemongrass, tender part only, finely minced
- 5 cloves garlic, minced
- 2 shallots, minced
+ 12 more ingredients
Instructions
In a food processor or mortar, blend the lemongrass, garlic, and shallots into a coarse paste.
Transfer the paste to a large bowl. Add fish sauce, honey, soy sauce, oyster sauce, vegetable oil, brown sugar, five-spice powder, and black pepper. Mix thoroughly.
Add the pork ribs and massage the marinade into every crevice of the meat. Cover and refrigerate for at least 3 hours, ideally overnight.
Remove the ribs from the refrigerator 30 minutes before cooking to bring them to room temperature.
Preheat a grill to medium-high heat, or preheat the oven broiler.
Grill the ribs for 5 to 6 minutes per side, basting with reserved marinade every few minutes. The ribs are done when they develop a dark, caramelized crust and the meat pulls slightly from the bone.
For oven method, arrange ribs on a foil-lined baking sheet and broil 6 inches from the heat for 7 to 8 minutes per side, watching closely to prevent burning.
Let the ribs rest for 3 minutes. Serve over broken rice with a fried egg, sliced cucumbers, tomatoes, and nuoc cham on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI