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Sường heo nướng/sường lợn nướng - Barbecued spareribs



  • 2 pounds of pork spareribs
  • 2 tablespoons of grated frozen lemon grass
  • 1/2 cup scallions smashed in a mortar
  • 2 tablespoons of fish sauce
  • 2 tablespoons of sugar
  • ground black pepper
  • salt to taste


  • Have the butcher cut the spareribs into 2-inch pieces.
  • Mix the lemon grass, smashed scallions, sugar, black pepper, fish sauce; then marinate the ribs in the mixture. Make this ahead of time, and keep the meat in the refrigerator. It can be prepared the night before.
  • You can put the spareribs on the grill or under a stove broiler. Baste them regularly. Turn the spareribs frequently to keep them moist. Cook them for 40 minutes or longer until the meat is cooked.

    To serve:
  • You can serve them as an appetizer or as part of a family dinner. The Vietnamese serve this dish alongside a dish of pickled mustard greens or pickled bean sprouts.