VIETNAMESE PORK SPARE RIBS RECIPE RECIPES
VIETNAMESE BRAISED PORK RIBS RECIPE - NYT COOKING
Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.
Provided by David Tanis
Total Time 2 hours
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http//schema.org, Calories 952, UnsaturatedFatContent 38 grams, CarbohydrateContent 15 grams, FatContent 65 grams, FiberContent 1 gram, ProteinContent 78 grams, SaturatedFatContent 23 grams, SodiumContent 1146 milligrams, SugarContent 7 grams, TransFatContent 1 gram
SOUS VIDE VIETNAMESE CARAMELIZED PORK SPARE RIBS
Sous Vide is the ideal cooking approach for spare ribs. It creates the perfect tenderness and satisfaction you crave, without becoming too tender. These are delicious, lightly spicy, flavor-packed, and perfectly sticky.
Provided by Christina Wylie
Total Time 12 hours 00 minutes
Prep Time 015 minutes
Yield Ingredients for 2
Number Of Ingredients 11
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- Heat oven to 350°F. Have ready a large roasting pan with a rack. Pour 1/2 inch water into pan. Place ribs on rack in pan. Cover with foil and bake 11/2 hours or until tender. Meanwhile mix oyster sauce, soy sauce and 1 tablespoon of the water in a small bowl. Put remaining 2 tablespoons water and the sugar in medium-size skillet. Cook over medium to medium-high heat until sugar dissolves. Cook, without stirring, but swirling pan to blend darkening syrup into light syrup, until syrup turns pale amber. Remove from heat. (Watch carefully that it doesn't get too dark or it will taste burned.) Stir in sauce mixture (sugar syrup will bubble vigorously). Place over low heat and, stirring constantly, boil gently 3 minutes or until thick as molasses. Remove from heat and stir in remaining sauce ingredients. Brush 1 side of rack with sauce. To grill or broil: Grill 4 to 6 inches above medium-hot (400°F) coals 5 to 6 minutes, turning and brushing with remaining sauce until browned and glazed. Broil on broiler-pan rack 4 to 6 inches from heat source, cooking as directed. Cut into individual ribs to serve.
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SOUS VIDE VIETNAMESE CARAMELIZED PORK SPARE RIBS
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