Grilled Pork Ribs (Sườn Nướng)

Grilled Pork Ribs (Sườn Nướng)

Lemongrass and fish sauce marinate thin-cut ribs for a smoky, caramelized grill char.

Total 4 hr Makes 4 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Fish, Soy, Sesame, Red meat

This Vietnamese-style grilled pork rib dish uses a marinade of fish sauce, lemongrass, garlic, and honey to build a sweet-savory crust over hot coals. The ribs are cut thin across the bone so they cook quickly and soak up flavor fast, making this a popular street-food style dish for backyard gatherings. Serve alongside rice, pickled vegetables, and a dipping sauce for a complete meal.

Ingredients

  • 2 pounds pork ribs, cut crosswise into thin strips (Korean-style or ask butcher for 'thin-cut')
  • 3 tablespoons fish sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 stalks lemongrass, minced (tender inner part only)
  • 4 cloves garlic, minced
  • 2 tablespoons shallot, minced
  • 1 tablespoons oyster sauce
  • 1 tablespoons soy sauce
  • 1 teaspoons five-spice powder
  • 1 teaspoons freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons toasted sesame seeds, for garnish
  • 2 green onions, thinly sliced, for garnish

Method

  2. Add the ribs to the marinade and toss until every piece is well coated.

  3. Cover and refrigerate to marinate, turning once halfway through.

  4. Remove the ribs from the refrigerator and let them sit at room temperature while you preheat the grill to medium-high heat.

  5. Clean and oil the grill grates, then arrange the ribs in a single layer over direct heat.

  6. Grill the ribs, turning every 2 to 3 minutes, until charred at the edges and cooked through.

  7. Transfer the ribs to a platter and let rest briefly before serving.

  8. Garnish with toasted sesame seeds and sliced green onions, and serve hot with rice.

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    Grilled Pork Ribs (Sườn Nướng)

    This Vietnamese-style grilled pork rib dish uses a marinade of fish sauce, lemongrass, garlic, and honey to build a sweet-savory crust over hot coals. The ribs are cut thin across the bone so they cook quickly and soak up flavor fast, making this a popular street-food style dish for backyard gatherings. Serve alongside rice, pickled vegetables, and a dipping sauce for a complete meal.

    4 hr 4 servings 420 cal

    Ingredients

    • 2 pounds pork ribs, cut crosswise into thin strips (Korean-style or ask butcher for 'thin-cut')
    • 3 tablespoons fish sauce
    • 2 tablespoons honey
    • 2 tablespoons brown sugar
    • 2 stalks lemongrass, minced (tender inner part only)
    • 4 cloves garlic, minced
    • 2 tablespoons shallot, minced
    • 1 tablespoons oyster sauce
    • 1 tablespoons soy sauce
    • 1 teaspoons five-spice powder
    • 1 teaspoons freshly ground black pepper
    • 2 tablespoons vegetable oil
    • 2 tablespoons toasted sesame seeds, for garnish
    • 2 green onions, thinly sliced, for garnish

    Method

    1. 1

      In a large bowl, whisk together the fish sauce, honey, brown sugar, lemongrass, garlic, shallot, oyster sauce, soy sauce, five-spice powder, black pepper, and vegetable oil until the sugar dissolves.

    2. 2

      Add the ribs to the marinade and toss until every piece is well coated.

    3. 3

      Cover and refrigerate to marinate, turning once halfway through.

    4. 4

      Remove the ribs from the refrigerator and let them sit at room temperature while you preheat the grill to medium-high heat.

    5. 5

      Clean and oil the grill grates, then arrange the ribs in a single layer over direct heat.

    6. 6

      Grill the ribs, turning every 2 to 3 minutes, until charred at the edges and cooked through.

    7. 7

      Transfer the ribs to a platter and let rest briefly before serving.

    8. 8

      Garnish with toasted sesame seeds and sliced green onions, and serve hot with rice.