Hanoi spare ribs

Ingredients

For the ribs

4 pork ribs
50 g Bresc Lemongrass puree
0.75 dl soy sauce
0.2 dl fish sauce
50 g Bresc Beemster garlic puree
50 g shallot, chopped
25 g 5 spices powder
50 g honey
50 g sugar
0.2 dl sunflower oil
10 g red chilli flakes
Korean barbecue sauce

For the salad

½ head iceberg lettuce
½ bunch coriander
½ bunch mint
100 g bean sprouts
1 onion
1 cucumber
1 carrot
1 teaspoon sugar
salt
1 lime, grated peel and juice

Preparation method

Make a smooth marinade with the ingredients. Marinate the spare ribs overnight. Preheat the oven to 120 degrees and place the spare ribs on a rack over a tray (to catch the juices). Roast them for about 2 hours. Brush them with the marinade at regular intervals. Grate the carrot, onion and cucumber, add the bean sprouts and marinate them in the grated lime peel, the lime juice, sugar and salt. Chop up the iceberg lettuce and mix the herbs into it. Serve the ribs with the barbecue sauce and the salad.