Vietnamese Lemongrass Pork Ribs
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. That says a lot ๐
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| Vietnamese Lemongrass Pork Ribs |
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Pork and lemongrass just go together in Vietnamese cuisine. The flavours are incredible and even better on a smokey charcoal bbq.
You can easily prepare aย large amount of ribs and freeze them with the marinade in snap lock bags which is what my mum would do, then take them out the night before to defrost. I also just use the food processor to finely chop up a whole bunch of lemongrass and freeze them in thin layers separated by baking paper or plastic wrap in a container. This savesย a lot of time if you use lemongrass frequently (I also do this with garlic).
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| Vietnamese Lemongrass Pork Ribs |
VIETNAMESE LEMONGRASS PORK RIBS
Serves 2-4 (as a meal or starter to share)
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
You will need:
- 1kg pork ribs (I use the smaller ribs, you can ask the butcher to cut them in thinner strips)
- 4 stalks of lemongrass, green leafy part removed
- 4 tbsp fish sauce (I use this oneย here, with no nasties added)
- 2 shallots minced
- 3 cloves of garlic minced
- 2 tbsp coconut sugar
Method:
- heat the oven to 200 degrees celcius (390 fahrenheit)
- finely mince the lemongrass in a food processor or magic bullet (you can also chop by hand)
- combine all the ingredients in a bowl with the pork ribs
- place ribs on a lined baking tray and place on the second highest rack (you may need to use 2 trays)
- set the timer for 20 minutes or until golden brown, then flip over each rib
- set the time for 10 minutes and check every 2 minutes or so after until they are golden brown
- serve with some fermented veggies, a fresh salad and if you eat rice, that would go perfectly well ๐
- you can get some more Vietnamese Paleo recipesย hereย on my recipes page
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| Vietnamese Lemongrass Pork Ribs |
Hope you enjoy, thank you for visiting ๐
Vietnamese Lemongrass Pork Ribs
Prep time
Cook time
Total time
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. That says a lot ๐ Pork and lemongrass just go together in Vietnamese cuisine. The flavours are incredible and even better on a smokey charcoal bbq. You can easily prepare a large amount of ribs and freeze them with the marinade in snap lock bags which is what my mum would do, then take them out the night before to defrost. I also just use the food processor to finely chop up a whole bunch of lemongrass and freeze them in thin layers separated by baking paper or plastic wrap in a container. This saves a lot of time if you use lemongrass frequently (I also do this with garlic).
Ingredients
- 1kg pork ribs (I use the smaller ribs, you can ask the butcher to cut them in thinner strips)
- 4 stalks of lemongrass, green leafy part removed
- 4 tbsp fish sauce (I use this one here, with no nasties added)
- 2 shallots minced
- 3 cloves of garlic minced
- 2 tbsp coconut sugar
Instructions
- heat the oven to 200 degrees celcius (390 fahrenheit)
- finely mince the lemongrass in a food processor or magic bullet (you can also chop by hand)
- combine all the ingredients in a bowl with the pork ribs
- place ribs on a lined baking tray and place on the second highest rack (you may need to use 2 trays)
- set the timer for 20 minutes or until golden brown, then flip over each rib
- set the time for 10 minutes and check every 2 minutes or so after until they are golden brown
- serve with some fermented veggies, a fresh salad and if you eat rice, that would go perfectly well ๐
- you can get some more Vietnamese Paleo recipes here on my recipes page
