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