Vietnamese-Style Baby Back Ribs
Serves 4 to 6
Time 4 hr 45 min
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. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Ingredients
- 2 teaspoons kosher salt
- 1 tablespoon black peppercorns, cracked
- 3 pounds baby back pork ribs
- 5 cloves garlic, finely chopped
- Juice from 2 young fresh coconuts or 20 ounces canned coconut juice (not milk or cream)
- 2 cups chicken broth
- 1/4 cup Vietnamese fish sauce
- 2 tablespoons dark muscovado sugar
- 6 hardboiled eggs, peeled (optional)
Method
Place ribs on a sheet pan and coat both sides with salt and peppercorns.
Cover pan with plastic wrap and refrigerate 3 hours.
Preheat the oven to 350°F.
Remove ribs from refrigerator and cut into 2-rib sections.
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.
Cook until the meat is very tender and falls off of the bone, about 1 1/2 hours. (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 carbohydrates (2g dietary fiber, 8g sugar), 33g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 teaspoons kosher salt
- 1 tablespoon black peppercorns, cracked
- 3 pounds baby back pork ribs
- 5 cloves garlic, finely chopped
- Juice from 2 young fresh coconuts or 20 ounces canned coconut juice (not milk or cream)
- 2 cups chicken broth
- 1/4 cup Vietnamese fish sauce
- 2 tablespoons dark muscovado sugar
- 6 hardboiled eggs, peeled (optional)