Expert Chefs
Most Rated Recipes
» Vietnamese
3 Star anise
3 Lemon grass stalks, crushed
8 cloves Garlic
2 Large shallots, finely chopped
1 heaped teaspoon Pepper
1 teaspoon Salt
3 tablespoons Palm sugar
2 tablespoons Vietnamese fish sauce
1 tablespoon Chinese rice wine
4 stalks Lemon grass, finely chopped
1 tablespoon Groundnut oil
Ask your butcher to give you good, meaty spareribs, cut in half. These spareribs take some time to cook, but the end result is worth the effort.
Ingredients : Serves 4
1 kg Spareribs3 Star anise
3 Lemon grass stalks, crushed
8 cloves Garlic
2 Large shallots, finely chopped
1 heaped teaspoon Pepper
1 teaspoon Salt
3 tablespoons Palm sugar
2 tablespoons Vietnamese fish sauce
1 tablespoon Chinese rice wine
4 stalks Lemon grass, finely chopped
1 tablespoon Groundnut oil
Preparation:
-
Arrange the spareribs in one layer in a large roasting tin, cover with water and bring slowly to the boil.
-
Add the star anise and crushed lemon grass, cover with foil and simmer in a preheated oven, 150-160oC (300-325oF), Gas Mark 2-3, for 2 hours.
-
While the ribs are simmering, make a marinade. In a large mortar, pound together the garlic, shallots, pepper, salt, sugar, fish sauce, rice wine, lemon grass and oil, or process them in a food processor.
-
Remove the spareribs from the oven, drain and pat dry with kitchen paper. Turn up the oven heat to 220oC (425oF), Gas Mark 7. Put the ribs back into the clean, dry, roasting tin while they are still hot and coat them well with the marinade.
-
Roast them on the top shelf of the oven for 30 minutes, until they are brown and crusty looking.
Rate this Article: Current: 2/5
Date Added: 2009-03-16 Views : 38