2-4 racks of baby back ribs (about 4 lbs. total), silver skins removed
6-8 stalks of lemongrass, trimmed and finely chopped (use only about half of stalk and tender parts only)
2-3 shallots, finely chopped
1 tbsp. ginger, finely chopped
3 jalapeno peppers, seeded & thinly sliced
1 cup chopped fresh cilantro
6 tbsp. sugar
1 tbsp. ground coriander
2 tsp. black pepper
1 tbsp. soy sauce
1/2 cup water
6 tbsp. fish sauce
6 tbsp. lemon juice (2 large lemons)
1/2 cup vegetable oil
3/4 cup chopped fresh cilantro
1/2 cup chopped dried roasted peanuts
Vietnamese Dipping Sauce:
4 tbsp. sugar
2 cloves garlic, finely chopped
1 cup warm water
1/2 cup fish sauce
1/2 cup lime juice (3-4 limes)
2 serrano chilies, seeded & thinly sliced
1/2 tsp. black pepper
2 tbsp. julienned carrot
1. Prepare & combine all marinade ingredients together in a bowl. Place ribs in a large turkey roasting bag or ginormous Ziploc bag and pour in marinade. Distribute the marinade evenly over the ribs, seal the bag and refrigerate for at least 3 hours, turning 2-3 times.
2. Combine all dipping sauce ingredients together in a medium bowl, cover & set aside until ready to serve.
3. Set up grill for indirect grilling. Grill 1 1/4 to 1 1/2 hours, until meat has shrunk back from the bones and is tender. Don't overcook. NOTE: alternatively, you can also cook the ribs covered tightly with foil in the oven at 350F for 1 1/2 hours, then put on the grill about 1o minutes to give them that charcoal-grilled flavor, just before serving.
4. Let ribs rest for 5-10 minutes. Cut racks into individual ribs and place on platter. Sprinkle with cilantro & chopped peanuts. Serve with dipping sauce.
Great with grilled asparagus or grilled eggplant on the side.