Grilled Lemongrass Rosemary Garlic Boneless Pork Ribs (燒烤檸檬葉迷迭香蒜去骨的豬排骨, Siu1 Haau1 Ning4 Mung4 Jip6 Mai4 Dit6 Hoeng1 Syun3 Heoi3 Gwat1 Dik1 Zyu1 Paai4 Gwat1)

The spice mixture used in the Grilled Apple-Oak Smoked Lemongrass Rosemary Garlic Turkey recipe was the basis for making a spice paste for boneless pork ribs. Like the Grilled Lemongrass Rosemary Garlic Lamb Rib Chops (燒烤檸檬葉迷迭香蒜羊扒, Siu¹ Haau¹ Ning⁴ Mung⁴ Jip⁶ Mai⁴ Dit⁶ Hoeng¹ Syun³ Joeng⁴ Paa⁴) recipe, the spice mixture – lemongrass, rosemary, and garlic - has dried red chilies added to give the pork an added spicy kick to the taste. Pork rib chops are easily overcooked, so the pork grilling and smoking time needs to be based upon the heat of your grill and previous experience.

Enjoy!

Ingredients

3 lb.	1.5 kg.	Boneless pork ribs (羊扒, joeng4 paa4)
3 Tbs.	45 ml.	Fresh rosemary (迷迭香, mai4 dit6 hoeng1)
6 cloves	6 cloves	Garlic (蒜, syun3)
3 stalks	3 stalks	Lemongrass (檸檬葉, ning4 mung4 jip6), white portions only
6-12	6-12	Dried red chili peppers (指天椒, zi2 tin1 ziu1) – to taste
1 Tbs.	15 ml.	Kosher salt (羊扒, joeng4 paa4)
		Olive oil to make a paste

 

Equipment

		Food processor
		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Preparation Instructions (24 Hours Before Cooking)

1. Remove the boneless pork ribs from the refrigerator.
2. Remove the tough outer skin from the lemongrass. Roughly cut the white portion of the lemongrass into ½-inch (15 mm.) pieces and place the pieces into the food processor. Pulse the food processor to form the beginning of the spice paste.
3. Add the garlic cloves to the food processor and pulse to incorporate with the lemongrass.
4. Remove any stems from the dried red chili peppers and place into the food processor. The amount of red chili peppers to use in this dish depends upon personal taste, so feel free to reduce or increase the amount.
5. Remove the fresh rosemary from its stalks and place into the food processor. Add the kosher salt to the food processor. Turn on the food processor and add enough olive oil to form a paste while the ingredients are being mixed together. Remove the paste from the food processor.
6. Using your hand or a large spoon (I use my hand), coat the boneless pork ribs with the paste. Put the boneless pork ribs into the refrigerator for at least 24 hours before cooking.

Cooking Instructions

1. Remove the boneless pork ribs from the refrigerator at least one hour before cooking.
2. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (pecan goes well with this dish) for one hour if desired. I use dry and not soaked wood.
3. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the pork and the side without the coals (the “cool” side) will be used for smoking the pork. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the pork from sticking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
4. Place the pork on the hot side of the grill and cook for 2½-3 minutes uncovered. Turn the pork over and cook for another 2½-3 minutes uncovered. Move the pork to the cool side of the grill, cover, and smoke for another 3-4 minutes. Remove the pork from the grill and allow to rest for 5 minutes before serving. The temperature of your fire and previous experience with your grill will determine the total cooking time for the pork.