Because there are so many great dishes - these ribs are made in Vietnamese-style marinades and then slowly smoked on cherry wood,
I soon delved deeper into exploring the different styles of grilled ribs and these became a forgotten memory.
I remember it great, and even more than that. The salty and rich flavor of fish sauce marinade gives you a Vietnamese flavor. The marinade is lighter than the grilled sauce and does allow the cherry-smoked sweetness to emanate in the juicy tender meat.
After tearing open a rib, I began to feel nostalgic about other recipes I liked and left behind.
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Marinade
1/4 cup Vietnamese fish sauce
1/4 cup fresh orange juice
1/4 cup chopped fresh parsley
3 tablespoons brown sugar
2 tablespoons soy sauce
2 tbsp apple cider vinegar
1 tbsp tamarind sauce
2 tsp. grate lime skin
1 tbsp fresh lime juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
2 ribs, preferably San Luis cut
Cherry wood 3-4 fist size
1/4 cup chopped fresh parsley for garnishing
Fire Type: Indirect
Grill calories: low
direction
In a small bowl, mix fish sauce, orange juice, 1/4 cup coriander, brown sugar, soy sauce, vinegar, tamarind sauce, lime peel, lime juice, garlic and ginger to make a marinade.
Place the ribs in an oversized plastic bag that can be resealed and pour in the marinade. Seal the bag and toss it, completely covering the ribs with marinade sauce. Marinate in the refrigerator overnight for 24 hours.
When preparing for a smoker or barbecue, remove the ribs from the refrigerator. Heat the smoker or grill to 225°F and, as the temperature rises, add a large number of smoking pieces of wood. When the wood is lit and smokes, place the ribs in the smokers or grill the meat upwards, preserving the marinade.
Pour the reserved marinade into a small pot, bring to a boil over high heat, then gently boil for 1-2 minutes before removing from the heat.
Smoke the ribs until slightly bent when lifted from one end, spare ribs take about 5-6 hours, and bake them every hour with marinade juice after 2 hours of smoking.
Remove the smokers' ribs, brush the meat noodles with the remaining marinade, and place the meat face down on the hot grill, or place the meat face up in a heated broiler until the sauce is slightly caramelized. Let the ribs cool for 5 to 10 minutes, garnish with fresh parsley, and serve.
Special equipment