Lemongrass Pork Ribs

This is a two in one recipe from start to finish for some Asian style ribs. With a surplus of lemongrass in my cooler and pigs that were raised for us at Black Butte Ranch, I decided to use the ribs for happy hour. The same cure that you will see in this recipe will work for any part of the pig but those parts may require a longer curing time as the meat gets thicker. The ribs take 24 hours to cure and pork bellies (bacon) would take about three, just to give you some time lines on pork curing. This recipe will cure 2 full racks of pork ribs and would also taste great on some beef ribs. The whole purpose of curing here is to impart flavor, the amount of salt will also season your stock as the ribs cook so no extra salt will be needed.

Lemongrass Cure

3oz Lemongrass Stalk

1oz Ginger, Peeled

1T Green Cardamom Pods

2ea Chamomile Tea Bags

3oz Palm Sugar

4oz Brown Sugar

10oz Salt

If you do not have palm sugar then you can substitute in brown sugar, giving you a total of 7oz of brown sugar. The palm sugar adds a nice fruitiness to the pork and the green cardamom is more floral where as black cardamom is more earthy. I wanted to keep the flavors bright and this is why I used palm sugar and green cardamom.

  • Chop the ginger and lemongrass roughly to fit into a food processor.
  • Rip open the tea bags and empty into a bowl.
  • Combine all ingredients into the food processor
  • Pulse until the mixture is very aromatic, about 5 pulses.
  • In a non-reactive pan, place 1/4 of the cure on the bottom to cover evenly.
  • Rub both sides of the ribs with the rub and place meat side down in the pan, placing all extra cure on the bone side.
  • Place a piece of parchment paper or plastic on top of the ribs, followed by another pan to weigh them down. The weight helps speed up the process.
  • Store in the refrigerator for 24 hours.
  • The next day, remove the ribs from the fridge and rinse well.
  • Let dry while cutting the vegetables for the braise.

Lemongrass Ribs Braise

3ea Parsnips

3ea Celery Ribs

1ea Lemongrass Stalk

2ea Shallots (Peeled and sliced)

10ea Garlic Cloves (Crushed)

2t Coriander

1T Pink Peppercorns

1ea Thumb Ginger (Peeled)

10ea Scallions (Grilled, optional)

1/2C White Wine

AN Chicken Stock


Grilled scallions are not necessary but I love the flavor of them.

  • Preheat your oven to 250°F.
  • Cut the celery, parsnip, and lemongrass into rough, large pieces and combine with everything except the wine, scallions, and stock.
  • Place the vegetable mix into a pot with a little oil and sweat out until very fragrant, this should take about 5 minutes on medium heat.
  • Add the wine, and reduce by half.
  • Place the vegetables in a braising pan followed by the ribs on top.  Add chicken stock to come up half way on the ribs, then add the scallions.
  • Cover the pan with parchment paper follow by aluminum foil.
  • Place into your oven and cook for 3 hours.
  • Check the ribs to see if they have retracted from the bone, and are very tender; if not then cook for another hour.
  • Once they are tender, remove the cover and place them into the fridge to cool.  If you try to remove them from the liquid when they are warm they will fall apart.
  • While the ribs are cooking you can make the tangerine glaze.
To Serve
1T  Butter
  • Preheat a fryer to 350°F.
  • Cut the ribs into one bone pieces, and toss with cornstarch.
  • Shake off excess cornstarch and set in a fryer basket.
  • In a saute pan, heat the glaze to boil then whisk in cold butter over low heat.
  • Fry the ribs until crispy and toss in a bowl with the glaze
  • Alternatively, you can preheat your oven to 450° and omit the cornstarch step to reheat the ribs.


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