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Vietnamese Braised Pork Ribs

Try this lovely Vietnamese twist on a marinade for your pork ribs.

Serves 4


  • 2 shallots, finely chopped
  • 2 stalks of lemongrass, tough outer layer removed, smash and finely chop the white ends
  • 2 Tablespoons soy sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon hot chilli sauce (we use Sambal Oelek)
  • 2 limes, zested and juiced
  • 1 chilli, seeds removed and chopped
  • 2 teaspoons salt
  • 2 Tablespoons brown sugar
  • 2 teaspoons Chinese 5 spice
  • 1 Tablespoon grated garlic
  • 2 Tablespoons peeled and grated ginger
  • 2 kg baby back ribs


  • 3 spring onions, sliced for garnish
  • Coriander and mint sprigs for garnish

Mix all on the marinade ingredients together and pour over the racks of ribs in a deep baking or roasting dish. Use your hands to coat all the ribs with the marinade and refrigerate for at least 2 hours, preferably overnight.


  • Heat oven to 230 degrees C.
  • Add 2 cups of water to the pan around the ribs, cover tightly with foil and cook for 30 minutes.
  • Reduce the oven to 180 degrees for one hour. The meat should be very tender.
  • Remove foil and return to the oven to brown which should take about 15 minutes.
  • Remove the ribs and pour the juices into a pan. Reduce over a high heat until somewhat thickened, approx 5 minutes. Meanwhile, divide the ribs with a sharp knife and keep warm on a platter.
  •  Pour over the reduced sauce, garnish with spring onions, coriander and mint and serve with steamed rice.


The ribs can be cooked a day in advance leaving the foil on. Reheat and brown before serving.