Vietnamese lemongrass pork ribs have always been one of my favourite dishes growing up. Traditionally this dish would be quite sweet, coming from the south where sugar is added to practically everything including savoury dishes and even salads. This recipe is a paleo friendly version and approved by my mum. That says a lot 😉 Pork and lemongrass just go together in Vietnamese cuisine. The flavours are incredible and even better on a smokey charcoal bbq. You can easily prepare a large amount of ribs and freeze them with the marinade in snap lock bags which is what my mum would do, then take them out the night before to defrost. I also just use the food processor to finely chop up a whole bunch of lemongrass and freeze them in thin layers separated by baking paper or plastic wrap in a container. This saves a lot of time if you use lemongrass frequently (I also do this with garlic).