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1
For the Marinade:
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2
Trim bottom 1/2 inch from lemongrass stalks and discard.
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3
Starting from bottom, thinly slice remaining lemongrass until rings are no longer tinged with pink; discard remainder of each stalk.
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4
Place lemongrass in small processor and mince finely.
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5
Add sugar, oil, shallots, and chiles; process until finely minced.
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6
Add fish sauce until blended.
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7
Cover and chill at least 2 hours (better overnight) in a Zip bag.
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8
For the Sauce:
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9
Heat oil in heavy medium saucepan over medium heat.
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10
Add shallots, garlic, ginger and chile. Saute until soft about 3 minutes.
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11
Mix ketchup and all remaining ingredients.
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12
Bring mixture to boil; reduce heat to low.
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13
Simmer 20 minutes.
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14
Transfer sauce to blender and puree until smooth.
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15
To prepare the Ribs:
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16
Preheat oven to 375u00b0F.
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17
Place ribs bone side down, atop rack on rimmed baking sheet.
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18
Roast for 1 hour.
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19
Brush ribs generously on both sides with some honey-hoisin sauce.
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20
Roast 15 minutes.
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21
Brush ribs again with honey-hoisin sauce.
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22
Roast another 15 minutes.
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23
Cut ribs up and brush the ribs with the remainder of the honey-hoisin sauce.
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24
Add toasted sesame seeds over ribs, optional.
