Copycat Ribchon Baby Back Baboy uses a fragrant lemongrass marinade and slow charcoal grilling for tender, smoky ribs.
14 hours 50 minutes · Serves 6
Ingredients for Copycat Ribchon Baby Back Baboy
2 kg baby back ribs, cut into large slabs
5 lemongrass stalks, white parts only
5 spring onion stalks
1 red onion, quartered
1 whole garlic, peeled
1 tsp black peppercorns
1 tsp brown sugar
2 tsp salt
1/4 cup soy sauce
3/4 cup oil
How to cook Copycat Ribchon Baby Back Baboy
1.Purée lemongrass, spring onions, onion, garlic, peppercorns, brown sugar, salt, soy sauce, and oil until smooth.
2.Coat ribs thoroughly, seal with remaining marinade, and refrigerate 12–18 hours.
3.Remove ribs from refrigeration 1 hour before grilling.
4.Set a covered charcoal grill for indirect heat at 180°C (356°F); loosely wrap ribs in foil and grill 2–2 1/2 hours until tender, misting with water if dry.
5.Increase to direct high heat and grill ribs 3 minutes per side until browned; rest 10 minutes before serving.
