Lemongrass Ribs




Lemongrass, like me, doesn’t do well in cold weather. Since our few days of below freezing weather about 6 weeks ago, our crop of lemongrass right now looks like a pile of straw. But green stalks are poking through! It’ll all grow back before long, but I figured I’d make use of some of the young tender stalks now.

I got this recipe from Gwyneth Paltrow’s Goop; I had never tried ribs in the crock pot before, and they turned out tender and delicious with the Asian sauce. GP’s recipes: thumbs up! GP’s recommendations for $2,000 cashmere sweaters: debatable.


4 garlic cloves, chopped
1 3-inch piece ginger, chopped
1 onion, roughly chopped
1 bunch of cilantro (split in half)
1 T sriracha
2 lemongrass stalks, roughly chopped
3 T brown sugar
3 T fish sauce
1 T soy sauce
1 T lemon juice
3 pounds baby back ribs
chopped cilantro, sliced scallions, and toasted sesame seeds, for garnish


Combine the first 10 ingredients in a blender. Pour that over your ribs, and stick everything in a crockpot and cook on slow for 6-8 hours. Before serving, GP roasted them in the oven on 450 for about 10 minutes, and put the sauce in a sauce pan; those steps are optional I think. Just take out of the crock, sprinkle chopped cilantro and sesame seeds on them for garnish, and serve with polenta, potatoes, or rice.


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