Barbecued pork ribs

Barbecued pork ribs

Sườn nướng

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

This dish has always been a crowd-pleaser, and has the added advantage of being fairly easy to prepare — great for lazy summer Sundays. It is full of robust flavours, and barbecuing the ribs releases a truly mouthwatering aroma.

Ask your butcher to cut the pork ribs into manageable pieces for you.

Ingredients

Quantity Ingredient
1.5kg pork ribs, chopped by your butcher
50ml soy sauce
1 tablespoon fish sauce
3 teaspoons Annatto oil
6 garlic cloves, roughly chopped
3cm fresh ginger, roughly chopped
4 red asian shallots, roughly chopped
1 long red chilli, chopped
1 tablespoon brown sugar
2 teaspoons five-spice
1/2 teaspoon freshly ground black pepper
2 star anise, crushed
1 cinnamon stick, crushed
Boiled rice, to serve

Method

  1. Place the pork in a shallow tray. Combine all the remaining ingredients in a bowl, then pour over the ribs and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
  2. Remove the ribs from the refrigerator 30 minutes before you wish to cook them.
  3. Steam the ribs on a steaming rack set over a saucepan of boiling water for 45 minutes.
  4. Meanwhile, heat a barbecue or charcoal grill to medium–high. Grill the ribs for 15 minutes, or until grill lines appear and the meat takes on a deep golden colour.
  5. Serve with boiled rice.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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