Vietnamese Braised Pork Ribs

Serves 4

Marinade:

• 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

Garnish:

• 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.

Method

• 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.

Tips:

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