These Lemongrass Pork Ribs are everything we want in a family dinner – sticky, juicy, never dry and absolutely full of flavour. The kitchen smells incredible while they cook, with that signature fragrance of lemongrass and five-spice floating through the house.
We had these tonight and honestly, everyone was happily digging in with their hands and licking their fingers. That is always the best sign that dinner has gone well in our home.
The ribs are marinated in a beautifully balanced sauce – savoury, sweet, aromatic and with just a gentle warmth from chilli. After soaking up all those flavours, they are cooked in two stages. First wrapped to keep them moist and tender, then opened up so the outside can caramelise and turn irresistibly sticky.
Cook them this way and you’ll get ribs that are glossy and charred on the edges, yet still juicy and soft inside. Perfect for everyone from little ones to grown-ups.
Why you will love these Lemongrass Pork Ribs
- Big, bold Vietnamese flavours
- Tender meat that falls off the bone
- Sticky glaze without being burnt
- Easy enough for a weeknight
- Works in both air fryer and oven
If you enjoy dishes that are fragrant, slightly sweet and deeply savoury, these Lemongrass Pork Ribs will become a regular in your kitchen.
What goes into the marinade
Lemongrass – the star of the show
Lemongrass is the key ingredient that gives the ribs their unmistakable citrus aroma.
I always keep a pack in the freezer so it’s ready whenever I need it. Just run the stalks under warm water for a few seconds, pat dry then use a tenderiser or the back of a large knife to bruise them. This helps release all the essential oils and fragrance. After that, simply chop into short lengths (around an inch).
The flavour base
The marinade is simple but powerful. We build layers of flavour from sauces, spices and a touch of sweetness.
- Sauces: soy sauce, oyster sauce, siracha (optional, for a mild heat)
- Spices: five-spice powder, onion granules, garlic granules (or fresh, very finely minced), paprika, ground black pepper.
- For balance: honey, salt, a splash of vinegar
- For colour: annatto oil (recipe here, olive oil works if you don’t have it)
How to marinate the ribs
Place the ribs in a large mixing bowl. Add the chopped lemongrass.
Pour about three quarters of the sauce over the ribs and wearing a glove, massage everything together really well. Make sure every piece is coated and the lemongrass is nicely distributed.
Reserve the remaining sauce, we’ll use this later for brushing and glazing.
Cover and refrigerate for at least 2 hours but overnight is even better if you have time. The longer they sit, the deeper the flavour.
How to cook lemongrass pork ribs
I love using the air fryer because it’s quick and convenient but the oven works just as beautifully.
Stage 1 – cook gently and keep them juicy
Line the basket (or tray) with a large piece of foil. Arrange the ribs in a single layer, then wrap them up loosely.
Cook at 180°C for about 25-30 minutes.
This step allows the meat to cook through slowly while staying tender and moist.
Stage 2 – caramelise and glaze
Carefully open the foil. Brush the ribs with some of the reserved marinade.
Air fry for 5 minutes, flip, brush again then cook for another 5 minutes until glossy, sticky and lightly charred at the edges.
By now, your Lemongrass Pork Ribs should smell incredible – sweet, savoury and deeply aromatic.
How to serve
Serve hot with steamed rice and some greens or stir-fried vegetables for balance. Spoon any juices from the foil over the top, they are liquid gold.
If you’re like us, you might abandon the chopsticks and just use your hands.
Tips for success
- Bruise the lemongrass properly, it makes a huge difference.
- Don’t skip the covered stage, it keeps the ribs from drying out.
- Watch the final caramelising minutes carefully so the honey doesn’t catch.
If you try these Lemongrass Pork Ribs, I would love to hear how they turn out for you. Leave me a comment or tag me in your photos so I can see your beautiful creations.
Lemongrass Pork Ribs
Description
These Lemongrass Pork Ribs are tender, juicy and packed with classic Vietnamese flavours. Marinated in lemongrass, soy, oyster sauce and warm spices, the ribs are first cooked covered to keep them moist, then uncovered to create a beautifully sticky, caramelised glaze. An easy family dinner that tastes even better than takeaway.
Ingredients
For the ribs
For the marinade
Instructions
-
Marinate
- Place the pork ribs in a large bowl and add the lemongrass.
- Mix all marinade ingredients together.
- Pour about three quarters of the sauce over the ribs.Â
- Massage well to ensure every piece is evenly coated.Â
- Reserve the remaining sauce for glazing later.
- Cover and refrigerate for at least 2 hours or overnight.Â
-
Cook - Stage 1 (covered)
- Line the air fryer basket or oven tray with foil.
- Arrange ribs in a single layer and wrap loosely.
- Cook at 180°C for 25-30 minutes until tender.
-
Cook - Stage 2 (caramelised)
- Open the foil carefully.
- Brush ribs with some of the reserved sauce.
- Cook uncovered for 5 minutes.Â
- Flip, brush again and cook for another 5 minutes until sticky and lightly charred.Â
-
To Serve
- Serve hot with steamed rice and vegetables.Â
- Spoon the pan juices over the ribs for extra flavour.Â
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 892.38kcal
- % Daily Value *
- Total Fat 71.41g110%
- Cholesterol 223.99mg75%
- Sodium 1051.12mg44%
- Potassium 849.64mg25%
- Total Carbohydrate 16.44g6%
- Dietary Fiber 0.62g3%
- Sugars 10.5g
- Protein 44.81g90%
- Vitamin A 17.22 mcg
- Vitamin C 0.95 mg
- Calcium 65.98 mg
- Iron 3.97 mg
- Vitamin D 6.43 mcg
- Vitamin E 2.22 mg
- Vitamin K 5.13 mcg
- Vitamin B6 1.66 mg
- Vitamin B12 1.1 mcg
- Phosphorus 430.78 mg
- Magnesium 62.71 mg
- Zinc 7.44 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
