Barbecued Vietnamese-style Smoked Ribs
By OcadoLife
Published on 28 May 2024
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 ribs are worth every second,” says Helen. “Softly yielding meat with
a smoky crust is my idea of barbecue bliss.” Try them with Helen’s Fennel
and Jalapeño Coleslaw.Time and servings
2 hrs 10 minsTotal time
6Servings
10 minsPrep time
2 hrsCooking time
Ingredients
- 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
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.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.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.Step 4
Meanwhile, light a barbecue for indirect cooking, with the coals banked to one side.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.