for 4 person

Marinade

5 stick	lemongrass, coarsely chopped
4	garlic cloves, coarsely chopped
2	shallots, coarsely chopped
2 cm	ginger, coarsely chopped
2 tbsp	coarse cane sugar
1 tsp	peppercorn
2 tbsp	fish sauce
2 tbsp	soy sauce
4	Spareribs (each approx. 400 g)

To serve

1	red chilli, deseeded, cut into rings
½ bunch	coriander, torn into pieces
250 g	mini cucumbers, sliced lengthwise
1	organic lime, cut into wedges

How it's done

Marinade

Using a food processor or mortar and pestle, finely grind the lemongrass with all the other ingredients up to and including the pepper. Add the fish sauce and soy sauce, briefly puree. Rub the marinade into the spare ribs, cover and marinate for approx. 1 hr. Remove the meat from the fridge approx. 30 mins. prior to cooking.

Charcoal/gas/electric grill

Wipe away some of the marinade from the spare ribs, set aside. With the lid down, grill the spare ribs over/on a medium heat (approx. 200°C) for approx. 25 mins., turning occasionally and brushing with the reserved marinade every so often.

To serve

Cut the spare ribs into pieces, garnish with the chilli and coriander. Serve with the cucumber and lime wedges.

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