Vietnamese Lemongrass Spareribs

• 2 1/2 lbs spareribs
• 8 garlic cloves
• 2 shallots
• 1 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons sugar
• 2 tablespoons fish sauce (nouc cham)
• 1 tablespoon dry white wine
• 1 tablespoon vegetable oil
• 1 teaspoon dried lemon grass (if you have fresh lemongrass use a little more)

1. preheat oven to 500u0b0F.
2. Starting on one end of the ribs pull off the thin membrane that covers the bones and the flap of meat on the underside of the ribs.
3. Use a knife to help loosen any stubborn spots.
4. Then trim as much fat as you can from the ribs and cut down between the bones to separate the ribs.
5. In a mortar, pound together the garlic, shallots, pepper and salt.
6. Stir in the sugar, fish sauce, lemongrass, wine and oil.
7. Arrange the ribs in a single layer on a shallow dish.
8. Pour the marinade over them and coat well.
9. Marinate in room temperature for at least 3 hours or, covered, in the refrigerator overnight.
10. Put the ribs on a large baking pan and roast on the top shelf until crusty and dark, about 30 minutes.
11. serve hot or at room temperature.

spareribs, garlic, shallots, black pepper, salt, sugar, fish sauce, white wine, vegetable oil, lemon grass

Taken from www.food.com/recipe/vietnamese-lemongrass-spareribs-98272 (may not work)