Vietnamese Pork Ribs
Vietnamese Pork Ribs



  • 8 baby back pork ribs, separated into individual ribs
  • 30g miso paste
  • 10g sliced ginger
  • 2 star anise
  • 2 bashed cardamom pods
  • 1 tbsp red wine vinegar
  • 50g sugar
  • 3 tbsp honey
  • For the Sauce
  • 150g sugar
  • 65ml Thai fish sauce
  • ½ green chilli, chopped
  • ½ red chilli, chopped
  • ¼ tsp black pepper
  • Turn the grill up to a high setting, and grill the ribs for 10 mins. Pop them in a saucepan with 1.5 litres of water, the miso paste, the star anise, ginger, cardamom, vinegar, sugar and about 1 tsp of salt. Simmer, covered, for about 20 mins. Meanwhile, make the sauce by adding 150ml water to a saucepan and bringing to a boil. Add the sugar, leave to dissolve, then allow to cool before blending in the fish sauce, black pepper, and chillies.
  • Remove the ribs from the pan and brush all over with the honey. Grill once more for 12 mins, turning after 6 mins to cook evenly. Mix with the sauce, and serve with rice.
1 hr
4 serving

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