Vietnamese Style Baby Back Ribs Food

VIETNAMESE BRAISED PORK RIBS

Steps:

• Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
• Put the meat 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.
• Heat oven to 450 degrees. 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 degrees 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.
• 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.
• Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

GRILLED VIETNAMESE LEMONGRASS PORK RIBS

Steps:

• In a mixing bowl, whisk the hot water, fish sauce, sugar, and oil together.
• To make the marinade, trim the lemongrass stalks, leaving about 6 inches from the bottom. Peel the outer leaves and use only the tender bulb. Slice them into rings first then use a very sharp knife to finely mince.
• Chop the shallots and scallions coarsely.
• Add the lemongrass, shallots, scallion, and pepper to the liquid mixture and whisk to combine.
• Place the slab of ribs with the meat side facing the bottom of a baking pan and pour the marinade over it. Cover and let it marinade overnight or at least 8 hours in the refrigerator.
• When ready to grill, remove the slab from the fridge while you prepare the grill. Set up the charcoal grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone.
• Once the coals have burned down to about 375 degrees F, place the meat over the coals to sear for a minute on each side.
• Move the meat to the opposite side lined with heavy duty foil and cook for about 90-100 minutes, basting every now and then with the marinade and flipping it.
• Let the ribs rest for 15 minutes before slicing between each ribs. Serve immediately with jasmine rice and your favorite vegetables.

VIETNAMESE-STYLE BABY BACK RIBS

Steps:

• 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.

BANH MI BABY BACK RIBS

Steps:

• Preheat oven to 325°. Place ribs in a large roasting pan. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; add to roasting pan. Add orange; cover pan with heavy-duty foil and seal tightly. Bake until tender, 2 to 2-1/2 hours, brushing with 1/2 cup barbecue sauce halfway through cooking., Meanwhile, in a small saucepan, combine vinegar, sugar and water. Bring mixture to a boil over high heat; cook until sugar is dissolved, about 2 minutes. Let cool completely. Place carrots, radishes and green onions in a bowl; add brine. Refrigerate until serving., Prepare grill for medium direct heat. Carefully remove ribs from roasting pan; discard garlic and orange. Place ribs on grill rack; brush with some of the remaining 1/2 cup barbecue sauce. Grill, covered, over medium heat until browned, 15-20 minutes, turning and brushing occasionally with sauce. Cut into serving size portions. Serve with pickled vegetables, toppings and remaining sauce.