Sườn Nướng Sả (Grilled Lemongrass Short Ribs) make for an incredibly flavorful and tasty main course or appetizer. The marinade infuses the meat with the aromatic citrusy flavors of lemongrass and fresh ginger. And the high heat of the grill gives the outside of the ribs a nice char while keeping the inside moist and tender. This dish is unique from other beef rib recipes thanks to the addition of lemongrass, an ingredient commonly used in Southeast Asian cuisines. The tangy, lemon-like flavor brightens up the rich taste of the beef. If you want to add an exciting new recipe to your grilling repertoire this summer, these lemongrass short ribs are a must-try. Read on to learn all about the ingredients, marinade, and grilling process that makes this dish so mouthwateringly delicious.
Ingredients For Sườn Nướng Sả
To make grilled lemongrass short ribs, you will need:
- Short ribs: Look for meaty English-cut beef short ribs that are about 1 inch thick. Plan on 4-6 ribs per person.
- Lemongrass: 2-3 stalks of fresh lemongrass are ideal. The lower portion of the stalk has the most flavor.
- Ginger: A 2 inch piece of fresh ginger, peeled and grated.
- Garlic: 3-4 cloves, minced.
- Fish sauce: 2 Tbsp for the marinade. This provides a savory, salty flavor.
- Brown sugar: 2 Tbsp for the marinade to add sweetness.
- Vegetable oil: Enough to coat the ribs while marinating.
- Lime: 1 juicy lime.
- Cilantro: A small bunch, chopped, for garnish.
How To Marinade Sườn Nướng Sả?
The key to maximizing flavor is letting the short ribs marinate for at least 2-3 hours or up to overnight. This gives time for the lemongrass, ginger, fish sauce and other ingredients to thoroughly penetrate and tenderize the meat. If you marinate the ribs for longer than 12 hours, the texture may start to get mushy. For best results, stick with 2-12 hours of marinating time.
To make the marinade:
- Mince the lemongrass, ginger and garlic into a paste.
- Add the paste to a bowl along with the fish sauce, brown sugar, lime juice and vegetable oil.
- Mix well until the sugar fully dissolves.
- Coat the short ribs all over with the marinade.
- Cover and refrigerate for 2-12 hours.
If the marinade is too salty, add a bit more brown sugar or lime juice. For less sweetness, use less brown sugar.
How To Grill Sườn Nướng Sả?
Grilling the ribs over high heat helps render the fat and develop a nice char. Here are some tips:
- Heat your grill to high, about 450-500°F.
- Use a charcoal or gas grill if possible for best results.
- Grill the ribs for 4-5 minutes per side.
- Flip only once. Resist the urge to move them frequently.
- Test for doneness by slicing between the bones. Ribs should be just slightly pink inside.
- Brush with extra marinade during the last few minutes for more flavor.
- Let rest 5 minutes before cutting between bones to serve.
Serving Of Sườn Nướng Sả
These flavorful ribs pair well with:
- Jasmine rice or quinoa
- A green salad with a tangy dressing
- Grilled corn
- Grilled vegetables like eggplant, zucchini or bell peppers
For presentation, lay ribs overlapping on a platter garnished with chopped cilantro. Squeeze lime wedges over just before serving for a final touch of brightness. Grilled lemongrass short ribs taste best right off the grill while hot and juicy. Leftovers can be refrigerated and reheated, but they won’t have quite the same crispy exterior.
Tips For Grilling Sườn Nướng Sả
- You can bake the ribs in the oven if you don’t have an outdoor grill. Bake at 425 ̊F for 25-30 minutes, flipping halfway through.
- Try marinating short ribs in chimichurri, Korean barbecue sauce, or teriyaki for flavor variations.
- Traditional barbecue ribs are cooked low and slow for fall-off-the-bone texture. Grilled lemongrass ribs cook hot and fast to keep a bite.
Conclusion: Sườn Nướng Sả
The most important steps for grilled lemongrass short ribs are properly marinating the meat to infuse flavor and high-heat quick grilling to get a charred exterior while keeping the ribs juicy inside. Avoid overcooking, which can lead to dry, tough meat.
Now that you’re prepared with all the ingredients and techniques, it’s time to fire up the grill and enjoy these restaurant-worthy lemongrass short ribs in your own backyard. The combination of savory, salty and bright, citrusy flavors makes this recipe an instant summertime favorite.
For more inspiration for flavorful Asian-inspired meals to make on the grill, check out [more recipe ideas]. Don’t be afraid to experiment with new marinades and spice rubs on beef, poultry, fish and veggies. Grilling infuses food with smoky, savory depth that can stand up to bold seasonings.
How To Make Sườn Nướng Sả (Grilled Lemongrass Short Ribs)
Notes
- You can substitute beef short ribs with pork spare ribs for a slightly different flavor.
- If you don't have a mortar and pestle, you can mince the lemongrass, shallot, and garlic very finely.
- The marinating time significantly impacts the flavor. Marinating for at least an hour will still result in delicious ribs, but overnight marinating allows the flavors to develop even further.
- If you don't have a grill, you can broil the ribs in the oven for the last few minutes to achieve some char.
- Nước chấm is a Vietnamese dipping sauce commonly served with grilled meats and seafood. You can find many recipes online for different variations.
Ingredients
- For the Ribs:
- • 1 - 1 ½ lbs beef short ribs (bone-in)
- For the Marinade:
- • 2 tbsp lemongrass (minced)
- • 1 shallot (minced)
- • 4-6 garlic cloves (minced)
- • 1-2 green/red bird's eye chilies (minced, optional - adjust for spice preference)
- • 2 tbsp oyster sauce
- • 1 tsp dark soy sauce
- • 1 tbsp fish sauce (optional)
- • 1 tbsp brown sugar
- • 1 tbsp vegetable oil
- • Freshly ground black pepper (to taste)
- For Serving (optional):
- • Chopped fresh herbs (cilantro, mint, basil)
- • Sliced cucumber, tomato, and/or pickled vegetables
- • Nước chấm (dipping sauce - see separate recipe online if desired)
Instructions
- Prepare the Marinade: In a mortar and pestle or food processor, combine the lemongrass, shallot, garlic, chilies (if using), oyster sauce, soy sauce, fish sauce (if using), brown sugar, vegetable oil, and black pepper. Grind or pulse until a coarse paste forms.
- Marinate the Ribs: Pat the ribs dry with paper towels. Place the ribs in a large bowl and pour the marinade over them. Toss to coat the ribs evenly. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour, or ideally overnight for the most flavorful results.
- Grill the Ribs: Preheat your grill to medium-high heat (around 375-400°F). Remove the ribs from the marinade and shake off any excess. Grill the ribs for 10-15 minutes per side, or until cooked through and slightly charred. You can also broil the ribs in the oven for the last few minutes to caramelize the glaze.
- Serve: Once cooked, transfer the ribs to a platter and let them rest for a few minutes before slicing. Serve immediately with chopped fresh herbs (cilantro, mint, basil), sliced cucumber, tomato, pickled vegetables (optional), and nước chấm (dipping sauce - see separate recipe online if desired).
Nutrition Facts
How To Make Sườn Nướng Sả (Grilled Lemongrass Short Ribs)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | ||
| % Daily Value* | ||
| Total Fat 40 | 61.5% | |
| Saturated Fat 15 | 75% | |
| Trans Fat 0 | ||
| Cholesterol 100mg | 33.3% | |
| Sodium 700mg | 29.2% | |
| Total Carbohydrate 550 | 183.3% | |
| Dietary Fiber 40 | 160% | |
| Sugars 7 | ||
| Protein 15 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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