For the ribs and legs: Combine the cilantro, brown sugar, honey
, soy sauce, fish sauce, garlic, chile peppers, ginger and the white part of the lemongrass in a blender
or food processor
. Puree until a fairly smooth, thick sauce forms.
Put the pork ribs
drummers in a large resealable plastic bag or shallow plastic storage container and slather the marinade over the meat. Add the lime slices and the top part of the lemongrass to the bag and refrigerate for 1 to 4 hours.
For the sweet and sour sauce: Combine 1/2 cup water, the sugar and ginger in a small pot. Bring to a simmer
, stirring to dissolve the sugar, then simmer for a couple of minutes to infuse the syrup with the ginger. Pour the syrup into a small bowl and let cool. Remove the ginger
, then stir in the vinegar, cilantro, mint
, Sriracha, fish sauce, chile pepper and lime juice.
Preheat the oven to 350 degrees F.
Arrange the ribs in an even layer in a baking dish
, and add the marinade
and lime slices. Cover tightly with foil and bake for 1 hour. Remove the baking dish from the oven and add the drumsticks. Cover and bake for 30 more minutes.
Raise the oven temperature to 425 degrees F. Uncover the baking dish and bake until the ribs and drumsticks are deeply browned, 20 to 25 minutes. Transfer to a serving platter and drizzle
with about half the sweet and sour sauce. Top with the nuts and scallions. Serve with rice and Thai Cucumbers. Pass the remaining sweet and sour sauce at the table.