Lemongrass-Rubbed Pork Spare Ribs

The couple of days we had TV access while in Nicaragua, I watched a few shows that originally air in the South Pacific. Surfing the Menu features two hot boys who travel, surf and cook. I saw the episode shot in Otago and Canterbury in New Zealand where they roasted pork ribs on the bone. I scribbled on the back of my printed itinerary and promised the Dr. that I will make them for him when we return to the city.

Back in Manhattan, I stopped by the Bayard Meat Market in Chinatown and bought two racks of pork ribs for about $10 to keep my promise. The result? Succulent pork ribs good for four people and even better with pickled scotch bonnet peppers.

Ingredients:
2 racks of pork ribs
2 lemongrass stalks, smashed, 1 stalk sliced in an angle and in small pieces
5 cloves ginger, minced
a small knob of ginger, peeled, thinly sliced
a small bunch of thyme
peanut oil
1/2 cup maple syrup
2 tbsps hoisin sauce
1/4 cup honey
salt and pepper

1. Marinate the roast. Rub the roast with salt and pepper. Make small incisions all over the roast using a small knife and insert the garlic, ginger and lemongrass slivers in them. Rub the roast in peanut oil and place it in large glass pan with leftover ginger, lemongrass, garlic and the thyme. Marinate overnight.
2. When ready to cook, preheat the oven at 350º. Take the roast out and let sit in room temperature while making the baste. In a bowl, mix maple syrup, hoisin sauce and honey. Set aside.
3. Place the roast, bone side down, in a large roasting tray, and roast for about 20 minutes, turning over halfway. Using the other lemongrass stalk as a brush, baste every few minutes. Cook until you can insert a knife in the roast and the liquid that comes out is clear.

Related post/s:
Pickled Scotch Bonnet peppers
Two racks of pork ribs for less