Ingredients
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2 tablespoons vegetable oil
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6 shallots, finely chopped
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1 onion, finely chopped
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4 garlic cloves, minced
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1 scotch bonnet pepper, finely minced (leave seeds in)
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3 1/2 cups sugar
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1/2 cup water
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1 1/2 cups fish sauce
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3 stalks lemongrass, finely minced
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1/4 cup hot chili sauce
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1 cup lime juice
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1/4 cup lime zest, grated
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1 cup sherry wine, medium dry sherry
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1 tablespoon black pepper
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6 lbs pork back ribs, meaty (3 racks)
Instructions
- Heat oil in sauce pan and saute shallots, onion, garlic and chilies until fragrant and translucent, about 3 minutes. Remove from heat and add chilies, stir.
- In a medium sauce pan combine sugar, water and fish sauce, stirring over low heat until sugar has disolved. Bring to a boil slowly, stir in lemon grass and remove from heat.
- In a bowl combine the onion and sugar mixture. Stir in chili sauce, lime juice, lime zest, sherry, black pepper and allow to cool.
- Using a sharp knife seperate the rib racks into individual ribs. Divide the ribs among 2-3 large freezer bags with equal amount of marinade. Allow to marinade for 48 hours (we have with success used much shorter time).
- Grill the individual ribs on the BBQ for 10 minutes until done.
- Alternately you can use the grill/broil function of your oven.