Bob Terwilliger wrote in rec.food.cooking:

> Marty wrote about country style ribs:
>
> > > Because of their shape, you can easily cut them into cubes for
> > > kabobs.
> >
> > Per the link I posted which I should have prefaced with "everything
> > you ever wanted to know about country style ribs", because it is a
> > history of what they are and how they got that way, it's most
> > likely pork butt and as such isn't likely to do well with a real
> > fast hot cook typical of kabobs. The temp needs to get up there
> > and spend a little time rendering and breaking down the fat and
> > collagen.
>
> That's true; I neglected to say that I'd cook the kabobs over a
> medium or low fire. The particular idea I had in mind was something
> like this:
>
> Viet Charcoal Grilled Pork Kabobs
>
> PORK
> 3 1/2 to 4 pounds country-style pork ribs
>
> Cut into 1- to 1 1/2 inch cubes.
>
>
> MARINADE
> 2 tablespoons nuoc mam
> 1 tablespoon salt
> 2 tablespoons sugar
> 2 green onions, mashed
> 3 garlic cloves, mashed
>
> Blend until smooth.
>
> Marinate the pork for one hour at room temperature.
> Grill over low to medium coals until golden brown.
>
> Serve with plain rice and the following salad or pickles.
>
>
> Vietnamese-style Salad
>
> Salad dressing:
> 1/3 cup vinegar or 5 tablespoons fresh lemon juice
> 1/3 cup water
> 3 tablespoons sugar
>
> Combine in the bottom of a serving bowl.
>
> Pick and choose whatever vegetables you have or like from the
> following list: Onions (or scallions or shallots)
> Radishes (including daikon)
> Carrots
> Celery
> Bell Pepper (any color -- you can use spicy peppers if you prefer)
>
> Shred or chop the vegetables finely, add to the bowl with the salad
> dressing, and marinate in refrigerator for about one hour. Before
> serving, add any or all of the following:
>
> Cucumber -- peeled, halved longitudinally and seeds scooped out, and
> sliced diagonally Lettuce -- torn into pieces which will fit on a
> fork easily Bean Sprouts -- washed well and the little "head" removed
>
>
> Vietnamese-style Pickles
> 2 pounds white radishes
> 1 carrot (about 2 ounces)
>
> Peel carrot and radishes. Slice them thinly or cut them in small
> strips. Add 2 teaspoons salt. Mix well, allow to stand 5 min. Rinse
> well. Mix 5 tablespoons sugar with 1 cup vinegar.
>
> Marinate radishes and carrot slices or strips in the sugar and
> vinegar mixture 1 hour before serving. It can be made in advance and
> kept in refrigerator for about a week.
>
> Vietnamese pickles are to be served with meat dishes such as charcoal
> grilled pork, pork chop or tenderloin with spices or with Vietnamese
> appetizers like spring rolls.

Mega-yummies from here!

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