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Step
1
In a bowl, whisk together the soy sauce, brown sugar, minced garlic, black pepper, and vegetable oil. Place the ribs in a resealable plastic bag and pour the marinade over them. Seal the bag and let the ribs marinate in the refrigerator for at least 2 hours, preferably overnight for the best flavor.
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Step
2
Preheat your smoker to 275°F. Remove the ribs from the marinade and let excess marinade drip off. Smoke them for about 2-3 hours, looking for an internal temp of 195°F. Remove from the smoker, let them rest for an hour.
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Step
3
Cover the ribs with the excess marinade and grill the ribs for about 10 minutes, turning occasionally, until they are heated through and have a nice caramelized glaze. Remove from the grill, let them cool slightly, and then cut the meat from the bones into bite-sized pieces.
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Step
4
In a large pot, bring water to a boil. Add the vermicelli noodles and cook according to the package instructions. Drain the noodles, rinse them with cold water, and set them aside.
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Step
5
In a small bowl, mix boiling water, sugar, and fish sauce. Let it cool. Add garlic, lime juice, and Sambal.
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Step
6
In a pan, heat up the vegetable oil. Add green onions and salt when oil is hot. Cook for about 1 minute until the onions are soft.
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Step
7
In serving bowls, divide the cooked vermicelli noodles. Arrange the shredded lettuce, cucumber slices, julienned carrot, chopped cilantro, and green onion mix on top of the noodles. Place the sliced ribs over the vegetables.
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Step
8
Drizzle the prepared dressing over the bowl. Add a lime wedge for an extra zesty kick.
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