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  • Recipes
  • Barbecued Vietnamese-style Smoked Ribs
Barbecued Vietnamese-style Smoked Ribs

By OcadoLife
These slow-cooked, budget-friendly Barbecued Vietnamese-style Smoked Ribs from Helen Graves, food writer and author of BBQ Days, BBQ Nights, are jam-packed with flavour. “Good things come to those who wait, and these…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 2 (550g) pork rib racks
  • 5 cm piece ginger, peeled and roughly chopped
  • 5 garlic cloves, peeled
  • 2 echalion shallots, chopped
  • ¼ tsp ground white pepper
  • 150g soft light brown sugar
  • 3 tbsp fish sauce
  • 40ml lime juice (approx. 1½ limes)
  • 1 handful coriander, leaves picked and roughly chopped
  • 1 handful mint, leaves picked and roughly chopped
  • 1 birdseye chilli, finely sliced

Method

5 steps

  1. Step 1

    Preheat the oven to 120°C/100°C fan/gas ½. Line a roasting tin with foil, leaving plenty of overhang, and put the ribs in it.

  2. Step 2

    In a blender, blitz the ginger, garlic, shallot and a splash of water to a paste. Pour it over the ribs, season with salt and white pepper. Cover tightly with the foil overhang and bake for 1½ hrs.

  3. Step 3

    For the glaze, put the sugar, fish sauce and lime juice in a pan with 40ml water; gently heat until the sugar has melted. Simmer for up to 10 mins, until thick enough to coat the back of a spoon.

  4. Step 4

    Meanwhile, light a barbecue for indirect cooking, with the coals banked to one side.

  5. Step 5

    Put the ribs bone-side down on the grill over the tray; brush with the glaze. Close the lid, leaving the top and bottom vents ¼ open; cook for 30 mins, glazing every 10 mins until tender and deeply golden. Arrange the ribs on a platter, scatter over the coriander, mint and chilli, and serve.