Grilled Pork Ribs with Lemongrass-Garlic Marinade -

Grilled Pork Ribs with Lemongrass-Garlic Marinade

Course: Main Course

Cuisine: Vietnamese

Keyword: garlic, lemongrass, pork ribs

Prep Time: 15

Cook Time: 1

Marinate Time: 2

Servings: people

Calories: 1097kcal

Sticky, sweet, and incredibly tender! Skip the bottled BBQ sauce and learn how to make Vietnamese-style Lemongrass-Garlic Grilled Pork Ribs.

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US Customary - Metric

Equipment

Ingredients

6 pounds pork back ribs (bone-in) (usually 2 rack of ribs)
2 teaspoons garlic minced
⅓ cup lemongrass minced
4 tablespoons dark brown sugar
⅓ cup fish sauce
2 cups apple juice
¼ cup sake (14.5% alcohol) optional

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Instructions

Prep and Remove Silverskin: Rinse the rib racks under cold water and pat dry with paper towels. Place a rack vertically on your cutting board, bone-side up. Slide your finger or using a butter knife under the white membrane (silverskin) at one end to loosen it. Using a paper towel for grip, grab the membrane and peel it completely off the rack. Repeat for the second rack.
Slice the Ribs: Using a sharp knife, slice between each bone to separate the racks into individual rib pieces. Place the cut ribs into a large mixing bowl.
Make the Marinade: In a medium bowl, whisk together the minced garlic, minced lemongrass, dark brown sugar, fish sauce, apple juice, and sake (if using). Pour the mixture over the ribs and toss well to ensure every piece is thoroughly coated.
Marinate: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours for maximum flavor and tenderness.
Preheat the Grill: Preheat your outdoor BBQ or indoor grill to 350°F (177°C).
Grill the Ribs: Place the ribs on the hot grill, meat-side down. Grill for 10 minutes. Flip the ribs and grill for another 10 minutes. Continue flipping and repeating this process until the ribs are golden brown and slightly charred.
Check Temp and Serve: For doneness, use a meat thermometer (ensuring you do not touch the bone) to check that the internal temperature has reached 145°F (63°C). Serve hot over a bed of rice with stir-fried green beans or your favourite side!

Notes

The 195°F Rule (90.6°C): Pork is technically safe to eat at an internal temperature of 145°F (63°C). However, at that temperature, rib meat will still be tough and chewy. To get that perfectly juicy, fall-off-the-bone tender bite, you must cook ribs until the internal temperature reaches 195°F (90°C)! This allows the tough connective tissues to fully melt and render.

I don't have an outdoor BBQ. Can I still make these?

Absolutely. While nothing beats the smoky flavor of a charcoal or gas BBQ, these ribs are incredibly versatile. You can cook them on an electric indoor grill, use the grill/roast feature on your air fryer, or even bake them in the oven!

Can I freeze marinated ribs?

Yes! This is a fantastic meal-prep hack. Place the raw, cut ribs and the marinade into a freezer-safe zip-top bag. Freeze for up to 4 months. When you are ready to eat, simply let the bag thaw in the refrigerator overnight. The ribs will marinate beautifully as they thaw!

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