Roasted Spare Ribs with
Lemon Grass and Chili Recipe
(Thit Suon Nuong Voi Sa Va
Pork spare ribs
Garlic, finely chopped and crushed
Dry sherry or rice wine
Nuoc Mam sauce
with 1 teaspoon anchovy essence
Fresh lemon grass, sliced thinly
Fresh red chili peppers, finely chopped
Wash and dry the spare ribs and place them
in a large bowl.
In another bowl, combine the honey,
five-spice powder, garlic, dry sherry, Nuoc Mam, lemon grass and chili.
Mix well. Spread the honey mixture over the spare ribs and leave to
marinate for 4 hours.
The ribs can be cooked over a barbecue,
turning frequently and basting with the marinade, or baked in the oven
at 190oC/375oF/Gas Mark 5, basting with the
marinade, or grilled under a moderately hot grill, basting with the