Vietnamese Braised Pork Ribs
- Total Time
- 2 hours, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 2medium shallots, finely chopped
- 2lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
- 2tablespoons soy sauce
- 1tablespoon fish sauce (such as Red Boat)
- 1tablespoon hot chile paste (such as sambal oelek)
- 2teaspoons kosher salt
- 2tablespoons brown sugar
- 2teaspoons Chinese five-spice powder
- 1tablespoon grated garlic
- 2tablespoons finely chopped or grated ginger
- 3 to 4pounds baby back ribs
- 4scallions, slivered or chopped, for garnish
- Cilantro and mint sprigs, for garnish
Nutritional analysis per serving (4 servings)
964 calories; 65 grams fat; 23 grams saturated fat; 1 gram trans fat; 27 grams monounsaturated fat; 11 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 79 grams protein; 1155 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
- Step 2
Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
- Step 3
Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
- Step 4
Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
- Step 5
Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.
Private Notes
Comments
OK, this is amazing! I cooked as directed with a $10 rack of baby back ribs. As to some of the comments, I deleted the salt, and on finishing it was not salty enough. I used sweet chili sauce (I didn't have sambal) so it could have been spicier. Regardless, this is a fall off the bone tender preparation and I one I will cook again and again. I served with basmati rice with added peas and topped off with cilantro and green onions. May be the best recipe I have cooked from NYT.
This recipe sounds like it would work with "sous vide" replacing the braise step and without adding water to the marinade. Since the hardware is now pretty widely available and not expensive, perhaps you could add sous vide cooking notes where appropriate?
Added another 15 min with cover on, and after the 15 uncovered placed these under the broiler for a minute or two for a browned crispy finish, other wise follow as written.....delish
The flavor of the marinade was absolutely delicious. I felt like on the ribs though, the flavor was diluted. I want that same taste, but just more of it.
I made the recipe as is and it was fantastic! My wife wants to give it more than five stars. I mixed the spice rub mix in a small blender, so I had a nice paste. I also cooked the ribs for the last 15 minutes on convect at 350 degrees to make sure it browned nicely at the end. I definitely recommend!
Can you. Reverse sear these?