epicurious3.0
No-Grill Lemongrass and Soy Ribs
Saucy and spicy with lots of garlic and lemongrass, these ribs come together entirely on the stovetop. No grill or oven required.
👥 4 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●knife
- ●pan
- ●pot
📝 Preparation Steps
1
Purée 4 large shallots, coarsely chopped, 6 large garlic cloves, coarsely chopped, 4 lemongrass stalks, woody tops trimmed, tough outer layers removed, thinly sliced, one 1" piece ginger, peeled, coarsely chopped, ½ cup low-sodium soy sauce, ¼ cup (packed) dark brown sugar, ¼ cup fish sauce, 1 red or green Thai chile or 2 large serrano chiles, thinly sliced, 2 tsp. freshly ground black pepper, and 1 cup water in a blender until mostly smooth.
large shallots, coarsely chopped4large garlic cloves, coarsely chopped6lemongrass stalks, woody tops trimmed, tough outer layers removed, thinly sliced41" piece ginger, peeled, coarsely chopped1red or green Thai chile or 2 large serrano chiles, thinly sliced, plus more for serving1. freshly ground black pepper, plus more2 tsp
2
Pat 2 racks baby back pork ribs (about 4 lb. total) dry, then remove silverskin from bones (lift and loosen with a knife and it should pull away in a single sheet; removing allows spices to penetrate the meat better and avoids a tough texture) and discard. Cut between bones to make individual riblets. Season lightly with kosher salt and pepper.
racks baby back pork ribs (about 4 lb. total)2Kosher salt
3
Heat 1 Tbsp. vegetable oil in a large heavy pot over medium-high. Cook one third to half of ribs (to avoid crowding pan), meaty side down, until browned, 8–⏱️ 10 minutes; transfer to a plate. Repeat with remaining ribs, cooking in 1 or 2 more batches and adding 1 Tbsp. vegetable oil to pan for each.
4
Return all of the ribs to pot; add shallot mixture. Bring to a simmer over medium-low. Cover; continue to cook, stirring occasionally and adjusting heat as needed to maintain a bare simmer, until meat is tender, 40–⏱️ 45 minutes. Uncover and continue cooking over medium, stirring often, until sauce is thickened and lightly coats ribs, about ⏱️ 15 minutes more.
5
Transfer ribs to a platter. Arrange lime wedges, cilantro leaves with tender stems, and more chile around.
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