2-3 shallots, sliced (about 1 cup)
8-10 scallions, coarsely chopped
2" piece of fresh ginger, sliced
8 cloves garlic, peeled and coarsely chopped
1 jalapeno, seeded and sliced
Juice of 1 lime
1 cup chopped fresh cilantro (stems included)
3 tbsp. soy sauce
2 tbsp. fish sauce
2 tbsp. vegetable oil
1 tbsp. water
1 tsp. black pepper
2 tbsp. sugar
1/4 tsp. salt
SPICY THAI CILANTRO-MINT-LIME DIPPING SAUCE:
2 scallions, finely chopped
1 small jalapeño, seeded and thinly sliced
2 tsp. finely chopped mint
2-3 tbsp. finely chopped cilantro leaves
1 tbsp. sugar
3 tbsp. fish sauce
1/3 cup lime juice (2 limes)
1/4 tsp. black pepper
One rack of pork spareribs, silver skin removed
1. Place all the marinade ingredients together in a blender and pulse until well blended.
2. Combine all the dipping sauce ingredients together in a bowl and set aside.
3. Place the spareribs into an extra large Ziploc bag; add the marinade, squeeze out as much air out of the bag as you can, and zip to close. Massage the marinade around the spareribs thoroughly. Let marinate at room temperature for 2 hours or in the refrigerator for 5-6 hours.
4. Preheat the oven to 300F. Place the ribs and marinade into a roasting pan and cover tightly with foil. Roast for 2 1/2 to 3 hours.
5. Remove the foil from the pan, crank the heat to 400F, and return the ribs back to the oven and roast 5-7 minutes or until the ribs are lightly browned. Alternatively, you can grill the ribs briefly over a charcoal fire just before serving.
6. Remove the ribs to a chopping board and cut into serving sized pieces. Serve with the chili-herb dipping sauce on the side.
Other great sides are grilled asparagus, steamed or fried jasmine rice, or green papaya salad.