This is a new recipe for us adapted from one I saw on The NY Times Cooking site. We do not usually cook pork because most cuts of pork are dry and tasteless. For this dish, though, we can use boneless pork spare ribs which come from a much tastier part of the pig. All it takes is a quick marinade in a fish sauce/brown sugar/lime juice concoction before John cooks on the very hot grill for a very short amount of time. In the meantime I make some rice and clean the hearty greens and herbs. Put it all together and you are done!