Vietnamese-Style Grilled Lemongrass Pork Riblets (Suon Nuong Sa): These addictive bite-sized riblets are perfumed by lemongrass, and the addition of caramel sauce to the marinade - a trick of the trade often used by food vendors in Vietnamese Cuisine - imparts deep color and flavor. Honey is a fine substitute that results in a slightly sweeter finish.
Removing the tough membrane from the underside of the rack (a technique borrowed from American barbecue masters) and a long marinade yield riblets that are chewy-tender.
The rack of spareribs must be cut through the bone into long strips. Don’t attempt this yourself. Instead, ask your butcher to do it. Serve the riblets as an appetizer or with rice for a satisfying meal. For a Viet twist on the classic American barbecue, pair the ribs with Grilled Corn with Scallion Oil and a green salad or Russian Beet, Potato, and Carrot Salad.
Another Traditional Vietnamese Food Recipe: Vietnamese Broken Rice with Grilled Pork Chop and Meatloaf (Com Tam Suon Cha Trung)