Slow cooker lemon grass ribs sandwich
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- Prep Time35 mins
- Total Time1 hr 15 mins
- Makes8 to 10 servings
Photo, Erik Putz.
Close out the year with small plates that pack big flavours!
Ingredients
2 large stalks lemon grass
3 shallots, peeled and quartered
1 2-in. piece fresh ginger, peeled and sliced
1 head garlic, peeled
1/2 cup brown sugar
1/4 cup soy sauce
1 1/2 tbsp fish sauce
2 tbsp hot chili-garlic sauce
1/2 tsp salt
2 racks pork back ribs, about 2 kg
2 baguettes, cut into 2-in. pieces, or 16 to 20 bao buns
Garnishes
1/4 cup white vinegar
2 tbsp water
2 tbsp granulated sugar
1/4 tsp salt
1 1/2 cups carrots, cut into matchsticks
1/2 cup pickled ginger, (optional)
1/4 cup cilantro sprigs
1/2 cup roasted peanuts, crushed (optional)
Instructions
CUT off woody ends from lemon grass. Peel off dried outer layers, then pound with the blunt side of a knife to bruise. Thinly slice bottom third of stalks, discarding tops. Pulse lemon grass, shallots, ginger, garlic, brown sugar, soy sauce, fish sauce and chili-garlic sauce in a food processor until it forms a loose paste.
CUT ribs into 3- to 5-rib portions to fit slow cooker insert. Sprinkle ribs with salt, then coat with lemon grass paste. Pour 2/3 cup water into slow cooker, then arrange ribs, meat-side up, overtop. Cook until meat is very tender, flipping ribs halfway, 8 hr on low or 5 hr on high.
GARNISHES: Boil vinegar, water, granulated sugar and salt in a small saucepan until sugar is dissolved, 2 to 3 min. Add carrots and let stand, stirring occasionally, 10 min. Refrigerate, covered, until ready to serve.
PREHEAT oven to 450F, then line a baking sheet with parchment. Transfer ribs to prepared sheet and sauce into a saucepan. Skim any fat, then bring to a boil over medium-high until reduced to 1 1/2 cups, 25 to 30 min. Spoon sauce over ribs to coat. Bake until ribs turn dark brown, about 10 min. Cut into 1-rib portions and transfer to a serving platter.
SERVE ribs in baguette pieces. Top with carrots, pickled ginger, cilantro, crushed peanuts and any extra sauce on the side to drizzle.
Chatelaine Quickies: Gourmet hot dogs
Nutrition (per serving)
Calories 700, Protein 40g, Carbohydrates 85g, Fat 22g, Fibre 4g, Sodium 724mg.
Make-ahead tip: The night before, cook ribs in the slow cooker on low. Remove ribs, reduce sauce and refrigerate both. Bring ribs to room temperature, then proceed with recipe.