1

Season the pork lightly with salt and set aside in a large baking dish.

2

In a blender, combine the water, tamari, fish sauce, sugar, lime juice and zest, pepper, shallots, lemongrass, ginger, garlic and Chinese five spice. Blend until smooth.

3

Pour this mixture all over the ribs and place in a large ziploc bag, or keep it in the baking dish and cover. Transfer to the fridge and let it marinate overnight.

4

When ready to cook, preheat the oven to 275℉.

5

Place an oven safe wire rack over a baking sheet lined with foil or parchment. Transfer the ribs to the rack, setting aside the leftover marinade.

6

Pour the marinade in a saucepan over medium-low heat and bring to a low simmer. Once simmering, remove from the heat and set aside.

7

Transfer the ribs to the oven and bake for 2 ½ to three hours, basting every 30-45 minutes with the marinade. Bake until the ribs are cooked through and can pull apart from the bone but still have some chew to them.

8

Heat up the grill to medium-high. Once hot, place the ribs on the grill and cook for about four to five minutes, flip, baste once more and cook for another four to five minutes, until nicely charred on both sides.

9

Remove from the grill and place on a large platter. Top with Thai basil and peanuts and garnish with extra lime for serving. Enjoy!

10

Substitutions: Less spice: use less serrano or Thai chilies, or omit. No coconut sugar: use brown sugar. No Chinese five spice: omit, but this does add a nice flavour. No Thai basil: use Chinese chives or cilantro instead. Peanut-free: omit the chopped peanuts, and use chopped and toasted cashews or toasted sesame seeds.