These tacos are a great use of leftovers from my buddy's dads pork rib recipe. These are best when a fatty
cut like shoulder or the shoulder derived 'country style' ribs are used, but you can sub leaner cuts like loin or
even use baby backs to great result with this recipe.
- 1 pound country style pork ribs.
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 tsp salt
- 1 tsp sereh powder or a bruised stalk lemongrass chopped
- a slice of fresh galangal, sub ginger and a dash of white pepper, or 1/2 tsp laos (dried galangal powder)
- juice of one lemon
- 1/4 cup ketjap manis or sub 1/8 cup soy and 1/8 cup molasses
Let the pork marinate for a couple of hours then grill on very high heat. The sugar in the marinade will
turn black in parts, that is fine and to be expected. Be watchful for flareups and cook until the pork
is well done and the ribs are 30 percent black or so.