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