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Vietnamese-Style Baby Back Ribs
- 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)
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.
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- 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)