Vietnamese Baby Back Ribs

Vietnamese Baby Back Ribs

Serves 4 to 6

This recipe is courtesy of Guest Chef Eric Banh, Chef-Owner of Monsoon in Seattle, WA. A traditional Vietnamese dish, these slow-cooked ribs are richly infused with coconut and fish sauce. Serve the ribs as an appetizer on a bed of leafy greens, or pull the meat from the bones and wrap in crisp lettuce leaves.

  • 2 teaspoons kosher salt
  • 1 tablespoon whole black peppercorns
  • 3 pounds baby back pork ribs
  • 5 cloves garlic
  • 2 young fresh coconuts or 20 ounces canned coconut juice (not milk or cream), Juice of
  • 2 cups chicken broth
  • 1/4 cup Vietnamese fish sauce
  • 2 tablespoons dark muscovado sugar
  • 6 hardboiled eggs, peeled (optional)
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To cure the ribs, place ribs on a sheet pan and coat both sides with salt and peppercorns. Cover pan with plastic wrap and refrigerate 3 hours.

To braise the ribs, preheat oven to 350°F. Remove ribs from refrigerator and cut into 2-rib sections. Slice garlic cloves in half and remove any green parts and discard (the green insides may be bitter). Mince remaining garlic.

In a deep baking pan or braising pot, stir together coconut juice, broth, garlic, fish sauce and sugar. Add ribs. Place a piece of parchment paper directly on top of the ribs and braising liquid. Cover pan with a lid or wrap tightly with foil. Braise for about 1 1/2 hours, or until the meat is very tender and falls off of the bone. (If using hardboiled eggs, add them to the pot during the last 20 minutes of cooking.) Serve on a bed of leafy greens, if you like, with braised hardboiled eggs.

Nutritional Info: 
Per Serving:580 calories (390 from fat), 43g total fat, 16g saturated fat, 270mg cholesterol, 870mg sodium, 12g carbohydrate (2g dietary fiber, 8g sugar), 33g protein

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