Preparation time: 15 mins or less
Cooking time: 8 hours or overnight marinade
1/2 cup brown sugar
1/3 cup fish sauce
6 cloves garlic
1/2 onion, chopped
5-6 red Thai peppers
2 tablespoons cilantro, minced
2 tablespoons lemongrass, minced
1 teaspoon ginger
1/2 teaspoon black pepper
2 lbs pork spareribs, cut into pieces that will fit into a large ziploc bag
In a food processor blend the sugar, garlic, peppers, cilantro, and onion. Stir in the fish sauce, lemongrass, ginger and black pepper.
Place ribs into a large ziploc bag and pour marinade into bag over ribs. Remove air from bag to ensure marinade is covering all the ribs, seal and refrigerate overnight or at least 8 hours.
Grill the ribs over charcoal for the best flavor. Use the remaining marinade to baste the ribs as you grill them. Discard any unused marinade.