Pork baby back ribs, Vietnamese lime, salt & pepper seasoning

For the salt seasoning

1/2 teaspoon sea salt

½ tsp sugar

1/4 teaspoon ground black pepper

1/8 teaspoon MSG

For the pork ribs

2 racks pork back ribs

2 red chillis

1 lime

2 tbsn peeled, chopped ginger

2 green chillis

4 tbsn soy

2 liters water

For the brush

2 stalks lemongrass sliced

2 cloves garlic

4 tbsn fish sauce

4 tbsn dark soy sauce

4tbsn brown sugar

Method:

Prepare the Salt Seasoning:

In a small bowl, mix 1/2 teaspoon sea salt, 1/2 teaspoon sugar, 1/4 teaspoon ground black pepper, and 1/8 teaspoon MSG. Set aside.

Prepare the Pork Ribs:

Cut 2 racks of pork back ribs into smaller portions if needed.

In a large pot, combine 2 liters of water, 2 tablespoons of peeled and chopped ginger, 2 red chilies, and 2 green chilies.

Squeeze the juice of 1 lime into the pot, then add 4 tablespoons of soy sauce.

Bring the mixture to a boil, then reduce to a simmer and add the ribs. Cook for about 1.5 to 2 hours until tender.

Once cooked, remove the ribs from the pot and pat them dry.

Prepare the Brush Marinade:

In a bowl, combine 2 stalks of sliced lemongrass, 2 cloves of minced garlic, 4 tablespoons of fish sauce, 4 tablespoons of dark soy sauce, and 4 tablespoons of brown sugar. Mix well.

Season and Grill:

Preheat the grill to medium-high heat.

Brush the ribs with the marinade prepared in the previous step.

Sprinkle the salt seasoning over the ribs evenly.

Grill the ribs for about 3-4 minutes on each side or until caramelized and heated through.

Serve:

Serve the ribs hot, garnished with additional sliced chilies, lime wedges  and coriander leaves if desired.