Vietnamese Braised Baby Back Ribs Recipes

Steps:

• Preheat oven to 250 degrees.
• In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
• Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
• Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Steps:

• 1. Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, sugar, five-spice powder, garlic and ginger. Mix well.
• 2. Put the ribs 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.
• 3. Heat oven to 450°F. 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°F 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.
• 4. 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.
• 5. Serve with cooked white rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

Steps:

• Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.

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.