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1
For the ribs and legs: Combine the cilantro, brown sugar, honey, soy sauce, fish sauce, garlic, chile peppers, ginger and the white part of the lemongrass in a blender or food processor.
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2
Puree until a fairly smooth, thick sauce forms.
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3
Put the pork ribs and chicken drummers in a large resealable plastic bag or shallow plastic storage container and slather the marinade over the meat.
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4
Add the lime slices and the top part of the lemongrass to the bag and refrigerate for 1 to 4 hours.
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5
For the sweet and sour sauce: Combine 1/2 cup water, the sugar and ginger in a small pot.
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6
Bring to a simmer, stirring to dissolve the sugar, then simmer for a couple of minutes to infuse the syrup with the ginger.
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7
Pour the syrup into a small bowl and let cool.
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8
Remove the ginger, then stir in the vinegar, cilantro, mint, Sriracha, fish sauce, chile pepper and lime juice.
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9
Preheat the oven to 350 degrees F.
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10
Arrange the ribs in an even layer in a baking dish, and add the marinade and lime slices.
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11
Cover tightly with foil and bake for 1 hour.
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12
Remove the baking dish from the oven and add the drumsticks.
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13
Cover and bake for 30 more minutes.
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14
Raise the oven temperature to 425 degrees F. Uncover the baking dish and bake until the ribs and drumsticks are deeply browned, 20 to 25 minutes.
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15
Transfer to a serving platter and drizzle with about half the sweet and sour sauce.
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16
Top with the nuts and scallions.
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17
Serve with rice and Thai Cucumbers.
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18
Pass the remaining sweet and sour sauce at the table.
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19
Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved.
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20
Add the carrots, cucumbers and scallions, and toss to combine.
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21
Transfer the mixture to a plastic food storage container and refrigerate until ready to serve.
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22
Add the mint and chile pepper just before serving, and toss to combine.
