Grilled Lemongrass Pork Riblets

• 3 1/2 to 4 pounds meaty pork spareribs, cut crosswise through the bone into long strips about 2 inches wide
• 3 cloves garlic, chopped
• 1 large shallot, chopped (about 1/3 cup)
• 1 tablespoon light brown sugar
• 1/2 teaspoon black pepper
• 2 tablespoons Caramel Sauce (page 316) or honey
• 2 tablespoons light (regular) soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons canola or other neutral oil
• 2 medium or 1 hefty stalk lemongrass, trimmed and minced (about 6 tablespoons)
• 1 small English cucumber or 2 pickling (Kirby) cucumbers, halved lengthwise and sliced on the diagonal
• 1 or 2 Thai or serrano chiles, thinly sliced
• Light (regular) soy sauce for serving

1. Starting from one end, remove the tough white membrane from the underside of each rib strip: Slide the tip of a knife underneath the membrane that lies between 2 rib bones, lift it up and cut it.
2. Then, use a pair of pliers or a dish towel to grab the membrane and pull it away from the ribs.
3. Several pulls may be required to remove it all.
4. Trim any small membrane patches that remain with a knife.
5. When done, remove as much fat from the rib strips as you like.
6. Cut each strip between the bones or cartilage into individual riblets.
7. To make the marinade, combine the garlic, shallot, brown sugar, and pepper in a mortar and pound to a rough paste.
8. (Or, use an electric mini-chopper.)
9. Transfer to a large bowl and add the caramel sauce, soy sauce, fish sauce, oil, and lemongrass, mixing well.
10. Add the riblets to the marinade and mix well to coat all surfaces.
11. Your hand is the best tool for this.
12. Cover with plastic wrap and refrigerate for 24 hours.
13. Thirty minutes before cooking, remove the bowl from the refrigerator.
14. For the best flavor, grill the riblets.
15. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
16. Alternatively, position a rack in the upper third of the oven and preheat to 475F.
17. Arrange the riblets on an aluminum foillined baking sheet for roasting.
18. (The riblets taste nearly as good oven roasted as they do grilled.)
19. Arrange the riblets on the grill rack, or slip the baking sheet into the oven.
20. Cook for 12 to 15 minutes, or until browned and a little charred on the edges.
21. Extra-thick pieces will require a little more time.
22. Monitor the ribs closely as they cook, turning them over or moving them around (if you are grilling) to ensure even cooking and prevent burning.
23. Transfer the riblets to a serving platter.
24. Garnish with the cucumber or serve it alongside.
25. At the table, let diners craft their own dipping sauce by muddling some chiles in a little soy sauce.
26. Feel free to use fingers for eating.

pork spareribs, garlic, shallot, light brown sugar, black pepper, caramel sauce, light, fish sauce, other neutral oil, stalk lemongrass, cucumber, serrano chiles, soy sauce

Taken from www.epicurious.com/recipes/food/views/grilled-lemongrass-pork-riblets-383053 (may not work)