Grilled Saigon Pork Rib Recipes

Steps:

• Grill the ribs on high for 10 mins, then put them in a saucepan with 1½ litres water, the bean or miso paste, ginger, star anise, cardamom, rice vinegar, sugar and 1 tsp sea salt. Bring to a simmer, cover and cook over a very low heat for 20 mins.
• Meanwhile, make the sauce. Put 150ml water in a saucepan and bring to a rolling boil. Add the sugar, lower the heat and stir until completely dissolved. Allow the sugar syrup to cool, then blend with the fish sauce, chillies and black pepper.
• Remove the ribs from the pan and spread evenly with the honey. Grill the ribs on high for 12 mins, turning halfway through. Mix the pork ribs with the sauce.

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.