vietnamese braised baby back ribs

Name: Vietnamese Braised Baby Back Ribs
Prep time: 2 h 30 min
Cook time: 2 h
Yield: 4
Cuisine: Vietnamese
Ingredients: 2 medium shallots, finely chopped; 2 stalk(s) lemongrass, tough outer layer removed, very finely chopped (about 2 tbsp); 2 tablespoon(s) low-sodium soy sauce; 1/2 tablespoon(s) fish sauce; 2 tablespoon(s) hot chili paste (such as sambal oelek); 2 tablespoon(s) light brown sugar; 1 teaspoon(s) chinese five-spice powder; 1 tablespoon(s) grated garlic; 2 tablespoon(s) ginger, finely chopped or grated; 4 pound(s) baby back ribs; 2 cup(s) water; 4 - scallions, slivered or chopped (for garnish); 4 sprig(s) fresh mint leaves (for garnish); 1 cup(s) fresh cilantro (for garnish)

9 Pinches

Vickie Parks

Renton, WA

Updated on Mar 7, 2016

This is a wonderful recipe. The sauce is excellent and is particularly great for flavoring plain white rice.

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prep time 2 Hr 30 Min

cook time 2 Hr

method Roast

yield 4 serving(s)

Ingredients

2 medium shallots, finely chopped
2 stalks lemongrass, tough outer layer removed, very finely chopped (about 2 tbsp)
2 tablespoons low-sodium soy sauce
1/2 tablespoon fish sauce
2 tablespoons hot chili paste (such as sambal oelek)
2 tablespoons light brown sugar
1 teaspoon chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons ginger, finely chopped or grated
4 pounds baby back ribs
2 cups water
4 - scallions, slivered or chopped (for garnish)
4 sprigs fresh mint leaves (for garnish)
1 cup fresh cilantro (for garnish)

How To Make vietnamese braised baby back ribs

Step 1

Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, sugar, five-spice powder, garlic and ginger. Mix well.

Step 2

Put the ribs 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°F. 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°F 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 with cooked white rice and pan juices. Garnish with scallions, cilantro and mint sprigs.
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