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L LAOTIAN RIBS




Source of Recipe


L, Louis Boston,


List of Ingredients




For the ribs:

5 lbs. pork ribs (ask your butcher to cut across the bone into riblets)

5 T. fish sauce (available in large supermarkets or Asian groceries)

2 stalks lemongrass, bottom half only, finely chopped

3 cloves garlic, chopped

3 T. sugar

For the chili sauce:

2 green Thai bird chilies (or jalapenos)

1 clove garlic

2 T. sugar

1/4 c. cilantro leaves

5 T. fish sauce

Juice of 2 limes

For the rice:

2 c. Thai glutinous rice, soaked in water to cover overnight

Recipe



Place ribs in bowl with the 5 T. fish sauce, lemongrass, 3 cloves garlic and 3 T. sugar. Mix well, cover with plastic wrap and marinate for a minimum of 2-3 hours or overnight.

For the sauce, in a mortar and pestle or small food processor, grind the chilies, 1 clove garlic and 2 T. sugar into a smooth paste. Add cilantro, lime juice and 5 T. fish sauce. Add additional lime juice, fish sauce and sugar to your liking.

Drain the rice and steam in a covered bamboo steamer over several inches boiling water for 40 to 45 minutes, or until it is cooked through.

Meanwhile, heat a grill or hardwood charcoal fire (do not use lighter fluid). Cook the ribs 4 to 5 minutes per side. Serve immediately. Makes 6 servings.