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Spare ribs with lemongrass marinade
30 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 537
  • Fat about 38g
  • Carbohydrates about 10g
  • Protein about 38g
This is needed
This is needed for 4 people
Marinade
  • 5 sticks lemongrass, coarsely chopped
  • 2 shallot, coarsely chopped
  • 4 garlic clove, coarsely chopped
  • 2 cm ginger, coarsely chopped
  • 1 tsp peppercorn
  • 2 tbsp coarse cane sugar
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 4 Spareribs (each approx. 400 g)
To serve
  • 1 red chilli, deseeded, cut into rings
  • 0.5 bunch coriander, torn into pieces
  • 250 g mini cucumbers, sliced lengthwise
  • 1 organic lime, cut into wedges
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And that's how it's done
And that's how it's done
Marinade
Using a food processor or mortar and pestle, finely grind the lemongrass with all the other ingredients up to and including the pepper. Add the fish sauce and soy sauce, briefly puree. Rub the marinade into the spare ribs, cover and marinate for approx. 1 hr. Remove the meat from the fridge approx. 30 mins. prior to cooking.
Charcoal/gas/electric grill
Wipe away some of the marinade from the spare ribs, set aside. With the lid down, grill the spare ribs over/on a medium heat (approx. 200°C) for approx. 25 mins., turning occasionally and brushing with the reserved marinade every so often.
To serve
Cut the spare ribs into pieces, garnish with the chilli and coriander. Serve with the cucumber and lime wedges.
How-tos

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