Remove membrane from back of ribs. If you don’t have time, marinate meat side down to absorb the flavors. Place in a large plastic marinating container with lid. Pull back on husk of lemongrass until all stiff parts are discarded. Smash with a mallet to release oils. Cut off rough end, discard and finely chop the balance placing in a bowl as you cut. Finely chop shallot adding to bowl as you chop. Add garlic, ginger, pepper, garlic sauce, water and lime juice. Whisk to combine and pour all over ribs. Cover and refrigerate. Flip, each time you go into the fridge.
In the morning, pre-heat oven to 275º F….
Transfer ribs and marinade to an oven proof dish. Cover and cook in hot oven for 4-5 hours.
When you arrive home heat up the BBQ (but only if you want to finish the ribs on the grill…)
Bring a large pot of water to a boil for the noodles. Place steam fried noodles in boiling water.
Set timer for 3 minutes or follow package directions. Drain and set aside.
Heat oil in a stove-top fry pan at med heat. Finely chop green onion adding to pan as you chop.
Place in microwave-safe pot or casserole with lid. Cover and microwave at high for 4 minutes.
Serve the ribs with sides of sweet chili sauce, chopped peanuts and fresh cilantro.