Roasted Spareribs With Lemon Gras And Chili Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
12: Pork spareribs,
2 tbsp: Clear honey,
1 tsp: Five-spice powder,
2 Cloves: garlic, finely
Chopped and crushed,
3 tbsp: Dry sherry or rice wine,
3 tbsp: Nuoc Mam sauce,
OR,
3 tbsp: Light soy sauce mixed with,
1 tsp: Anchovy extract,
2 Stalks: fresh lemon grass --,
Sliced thinly,
OR grated peel of 1 lemon,
2: Fresh red chili peppers --,
Finely chopped,
Directions:
*(Thit Suon Nuong Voi Sa Va Ot).
1. Wash and dry the spareribs and place them in a large bowl. 2. In
another bowl, combine the honey, five-spice powser, garlic, dry
sherry, Nuoc Mam, lemon gras, and chili. Mix well. Spread the honey
mixture over the spareribs and leave to marinate for 3. The ribs can
be cooked over a barbecue, turning frequently and basting with the
marinade; or baked in the oven at 375 degrees, basting with the
marinade; or broiled under a moderately hot broiler, basting with the
marinade.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp
1. Wash and dry the spareribs and place them in a large bowl. 2. In
another bowl, combine the honey, five-spice powser, garlic, dry
sherry, Nuoc Mam, lemon gras, and chili. Mix well. Spread the honey
mixture over the spareribs and leave to marinate for 3. The ribs can
be cooked over a barbecue, turning frequently and basting with the
marinade; or baked in the oven at 375 degrees, basting with the
marinade; or broiled under a moderately hot broiler, basting with the
marinade.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp