Vietnamese Lemongrass and Soy Sauce Pork Ribs

Oh these are so good!  Remember, if you are as old as me, when Moms everywhere boiled ribs, brushed them with BBQ sauce and then baked them in the oven?  I still love the flavor and the fall off the bone tenderness.  But now I've come to learn that there is a thing called a "BOILING BRINE."  That's where you simmer meat in a hot pot of flavors for a couple of hours to get the same effect.  If you are curious to learn more about this really easy technique, here is a link to Martha Stewart's website:  A Step-by-Step Guide to Brine Boiling | Martha Stewart.  Additionally, here is a link to my favorite herb pastes, Gourmet Garden which you can find everywhere except Save On Foods which used to sell it but now do their own brand and it does not measure up in the least to Gourmet Garden, Lemongrass (gourmetgarden.com)

I cooked a small amount of ribs for my family, 2 1/2 lbs or 1.3 kg and did everything in a 4-inch deep sauce pan (see the picture above).  If you cook more ribs, use a larger pot, double the brine ingredients and cut ribs down the bone to make riblets.  This way, more ribs will easily fit into the pot.

Start to make ribs 2-3 hours before you'd like to serve them.

There are three steps:

1. Season and Sear Ribs.

2. Boil then Simmer Ribs in lemongrass, ginger, soy sauce brine.

3. Grill Ribs for 3 minutes per side. (grilling is optional).

The Recipe

Season ribs with your favorite Asian flavored spices.  I sprinkled ribs with Chinese 5 spice, garlic powder, smoked Paprika a little salt and a little pepper.  In either your pot or deep sauce pan, add 2-4 tbsp. of oil and sear both sides of your ribs, about 2 minutes per side.

To make the brine, mix together 1 liter carton low sodium chicken broth, 1/2 tube Gourmet Garden Lemongrass Paste (or you can use 1-2 lemongrass stalks, trim and chop up), 1/4 cup low sodium soya sauce (use less if it is not low sodium), 2 knobs ginger, peeled and sliced, 3 garlic cloves sliced, 1/4 cup brown sugar or brown sugar Splenda sweetener, 1/4 cup fish sauce (or as I used 1/4 cup left over lobster oil), 1 sliced green onion, 1 tsp. chili pepper flakes, or slice one tiny chili, removing seeds.  Taste your brine.  Add additional water, 1/4 cup at a time,  if too salty or sweet.  Do all to your liking including adding more lemon grass, etc.  The brine will really penetrate the rib meat and it just unbelievable!

Time to Simmer

Put both the brine and the ribs into the pan or pot.  The brine should cover the ribs. Bring to a boil, then turn the heat down low to bring to a simmer.  Place a lid on for 1 hour.

After an hour, check the tenderness of your ribs and take the lid off.  You will take the lid off so that the liquid will begin evaporating and the brine will turn into a nice syrupy sauce.  You won't need to put sauce over the ribs.  Cook for another 40 minutes to 1 hour (sauce should be reduced significantly and you can turn heat up to hurry the process if you like) and serve.  You can garnish with parsley/cilantro/toasted sesame seeds.

Grill if You Like

I grilled the ribs on the BBQ on high for about 2 minutes per side.  This is optional of course.