| 1 |
Prepare the caramel sauce. Set aside. |
| 2 |
If you are using fresh lemon grass, discard the outer
leaves and upper half of the stalk. Cut into thin slices and finely
chop. If you are using dried lemon grass, soak in warm water for 1
hour. Drain and finely chop. |
| 3 |
Combine the lemon grass, shallots, garlic and chiles
in a mortar and pound to paste (or blend in a spice grinder). Stir
the paste into the cooled caramel sauce. |
| 4 |
Place the ribs in a large dish. Pour the sauce over
the ribs and turn to coat evenly. Let marinate in the refrigerator
for at least 1 hour, or until ready to barbecue. |
| 5 |
Drain the ribs, reserving the marinade for basting. |
| 6 |
Place the ribs on a hot grill over medium coals and
cook for 45 to 50 minutes, depending on the thickness. Turn the ribs
frequently and brush with the marinade. |
| 7 |
The spareribs may be baked in a foil-lined roasting
pan in a preheated 350 F oven. Turn and baste the ribs frequently
for 30 to 35 minutes. Place the ribs under a broiler and broil for 5
more minutes on each side, or until nicely glazed. |
| 8 |
Serve as an appetizer or part of a family meal, with
rice and Pickled Bean Sprouts or Pickled Mustard Greens. |
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