Ribs
Pork Spareribs	kg
Celery Root	g
Carrots	g
Marinade
Soy Sauce	ml
Fish Sauce	ml
Teriyaki Sauce	ml
Ground Ginger	tsp
Ground Lemongrass	tsp
Garlic Clove
Brown Sugar	tsp
Coleslaw
Purple Cabbage
Carrot
Sugar	tbsp
Kosher Salt	tsp
Rice Vinegar	tbsp
Sesame Oil	tsp

1. For the coleslaw, wash the cabbage, pat dry and cut into thin strips. Wash the carrots, pat dry, peel and grate them. In a medium bowl, mix the carrots and cabbage with sugar, salt, vinegar and sesame oil. Mix everything till evenly coated and set aside. Let it rest for minimum 1 hour. Stir occasionally.
2. Bring water in a pot to a boil. Rinse spareribs under cold water, pat dry, parry and remove the membrane. Peel and dice the celery and carrots. Add the vegetable to the water together with the ribs and season with salt. Reduce the heat and simmer it for about 1 hour.
3. Meanwhile, mix all the ingredients for the marinade in a bowl. Preheat the oven to 170 ºC.
4. Remove spareribs from the decoction and pat. Brush the meat with half of the marinade and bake in the oven for about 20 minutes. Repeat brushing while they are in the oven.
5. The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs.
6. Serve immediately with extra barbecue sauce for dipping and Vietnamese coleslaw.

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