Vietnamese pork ribs

Vietnamese pork ribs

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The marinade in this pork meal is a classic Vietnamese recipe and is perfect for tender succulent ribs. Dig in before it disappears!

The ingredient of Vietnamese pork ribs

  1. 2 racks (1.5kg) pork ribs
  2. Extra virgin olive oil, for brushing
  3. Small red chilli, sliced, to serve
  4. Fresh coriander sprigs, to serve
  5. 2 small red chillies, finely chopped
  6. 6 garlic cloves, crushed
  7. 1/2 cup lime juice
  8. 1/4 cup fish sauce
  9. 1/3 cup brown sugar
  10. 2 stalks lemongrass (white part only), bruised, sliced into 1cm pieces

The instruction how to make Vietnamese pork ribs

  1. Make Marinade. Combine chilli, garlic, lime juice, fish sauce, sugar and lemongrass in a small bowl. Transfer to a large snap-lock bag. Add ribs. Massage ribs to coat in marinade. Refrigerate for 3 hours or overnight, if time permits.
  2. Preheat oven to 200C/180C fan-forced. Transfer ribs to a large baking dish. Add 1/2 cup water. Cover dish tightly with foil. Bake for 1 hour. Remove and discard foil. Turn ribs. Bake for a further 30 minutes or until ribs are tender. Transfer to a board. Carefully cut each rack into single ribs and return to baking dish.
  3. Brush a barbecue grill or chargrill pan with oil. Heat on high heat. Toss ribs in pan juices. Cook ribs for 1 minute each side or until charred. Transfer to a serving plate. Sprinkle with chilli and coriander sprigs. Serve.

Nutritions of Vietnamese pork ribs

fatContent: 473.937 calories
saturatedFatContent: 25.8 grams fat
carbohydrateContent: 10.1 grams saturated fat
sugarContent: 17.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 42.6 grams protein
sodiumContent: 135 milligrams cholesterol

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