Grilled Pork Ribs with Vietnamese Dipping Sauce

Serves 4

MARINADE

  • 4 French shallots, sliced

  • 4 spring onions, roughly chopped

  • 1 lemongrass stalk, white part only, chopped

  • 1 cup coarsely chopped coriander stems, roots and leaves

  • 5 cm piece ginger, peeled and sliced

Ingredients:

  • 1.5 kg pork spare or baby back rib

    racks, cut into individual ribs

  • iceberg lettuce leaves, to serve

  • fresh mint sprigs, to serve

  • coriander sprigs, to serve

  • cucumber cut into sticks, to serve

  • small red chillies, sliced, to serve

DIPPING SAUCE

  • 60 ml (. cup) fish sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons caster sugar

  • 2 garlic cloves, finely chopped

  • 1 small red chilli, finely sliced

  • 2 tablespoons lime juice

  • 6 garlic cloves, peeled

  • 80 ml (⅓ cup) fish sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 2 tablespoons palm sugar

  • 1 teaspoon ground white pepper

Method:

To make the marinade, place the ingredients in a food processor and process until finely chopped.

Place the pork ribs in a large bowl and coat well with the marinade. Cover with plastic wrap and refrigerate for up to 5 hours, tossing occasionally.

Preheat a hooded barbecue grill to medium–low and lightly grease with oil.

Place the ribs bone-side down on the grill, reserving the marinade for basting. Cover and cook, basting with the marinade every 15 minutes, for 1 hour. Turn the ribs, baste and reduce heat to low. Cover and cook for a further 30 minutes until tender.

Meanwhile, to make the dipping sauce, combine the fish sauce, vinegar and sugar with 80 ml (⅓ cup) water in a small saucepan over medium heat. Bring to just below boiling point then set aside to cool. Add the garlic, chilli and lime juice, and stir to combine.

Transfer the ribs to a serving platter and arrange the lettuce, mint, coriander, cucumber and chilli around them. Serve the dipping sauce in small bowls.

Cristy Houghton