Photo Credit:Bon Appétit
When you’re not in the mood to do much work, you need a marinade that does the work for you.
2 lemongrass stalks, trimmed, tough outer layers removed
1 serrano chile
1 1″ piece ginger, peeled
1 Tbsp. dark brown sugar
1 Tbsp. extra-virgin olive oil
1 Tbsp. fish sauce
1¼ lb. boneless short ribs
½ cup cilantro leaves with tender stems
Sesame seeds and lime wedges (for serving)
Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Using a Microplane, finely grate lemongrass, chile (seeds and all!), garlic, and ginger into a medium bowl. (Alternatively, you can chop very finely, then mash to a paste using the side of your knife.
Add brown sugar, oil, fish sauce, and soy sauce and mix well.
Season ribs with salt and add to bowl. Turn as needed to coat completely. Let sit at least 10 minutes and up to 2 hours. (If marinating longer, wait to fire up the grill.)
Grill ribs over hottest part of grill, moving to cooler zone as needed if browning too fast, until well browned, about 5 minutes per side. Transfer to a cutting board and let rest 10 minutes before slicing.
Transfer ribs to a platter and top with scallions and cilantro and sprinkle with sesame seeds. Serve with lime wedges for squeezing over.
For More Details : Bon Appétit