2 tbsp (30 ml) Vietnamese fish sauce or 1 tbsp (15 ml) Thai fish sauce 2 tbsp (30 ml) brown sugar 1 tbsp (15 ml) hoisin or oyster sauce 4 cloves garlic 4 Thai (bird’s eye) chilies, thinly sliced 1 tsp (5 ml) baking soda 2 lbs (900 g) Maui-style beef short ribs (flanken ribs) Carrot & Daikon Pickles, for garnish, make ahead, recipe follows bean sprouts, for garnish sliced cucumbers, for garnish fresh cilantro and mint sprigs, for garnish lime wedges, for garnish bibb lettuce, to serve (optional)
Make sure ribs are evenly coated, then cover and transfer to refrigerator to marinate for at least 12 hours and up to 24. 3 Preheat barbecue grill to medium- high and lightly oil grill. 4 Remove ribs from marinade and wipe off any visible pieces of lemongrass or chili; discard marinade. Grill ribs, flipping every 2 to 3 minutes, until nicely charred around edges and cooked through, 10 to 15 minutes, depending on thickness. 5 Serve garnished with Carrot & Daikon Pickles, bean sprouts, cucumbers, cilantro, mint and plenty of lime wedges. If desired, serve on a platter with bibb lettuce cups and steamed jasmine rice or rice noodles to make lettuce wraps. Serves 2 to 4 CARROT & DAIKON PICKLES 2 cups (500 ml) daikon radishes julienned by hand or with a mandoline 2 cups (500 ml) carrots julienned by hand or with a mandoline 2 tsp + ¼ cup (70 ml) granulated sugar, divided 4 tsp (20 ml) salt, divided ⅔ cup (160 ml) water ½ cup (125 ml) rice vinegar
Spicy World Barbecue page 100
VIETNAMESE LEMONGRASS SHORT RIBS SERVED WITH CARROT & DAIKON PICKLES 6 stalks lemongrass, tender core only,
steamed jasmine rice or rice noodles, to serve (optional) Nuoc cham (Vietnamese dipping sauce), to serve (optional)
orange slices, for garnish (optional) 1 In a blender or food processor, combine lemongrass, ginger wine, oil, soy sauce, fish sauce, sugar, hoisin, garlic, chilies and baking soda. Purée. 2 Pour marinade into a large mixing bowl or freezer bag, then add short ribs.
cut into ½-in (1.25 cm) pieces ⅓ cup (80 ml) Stone ‘ s Original Green Ginger Wine ¼ cup (60 ml) vegetable oil 3 tbsp (45 ml) soy sauce
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