vietnamese braised baby back ribs
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This is a wonderful recipe. The sauce is excellent and is particularly great for flavoring plain white rice.
yield
4 serving(s)
prep time
2 Hr 30 Min
cook time
2 Hr
method
Roast
Ingredients For vietnamese braised baby back ribs
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2 mdshallots, finely chopped
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2 stalklemongrass, tough outer layer removed, very finely chopped (about 2 tbsp)
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2 Tbsplow-sodium soy sauce
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1/2 Tbspfish sauce
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2 Tbsphot chili paste (such as sambal oelek)
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2 Tbsplight brown sugar
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1 tspchinese five-spice powder
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1 Tbspgrated garlic
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2 Tbspginger, finely chopped or grated
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4 lbbaby back ribs
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2 cwater
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4scallions, slivered or chopped (for garnish)
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4 sprigfresh mint leaves (for garnish)
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1 cfresh cilantro (for garnish)
How To Make vietnamese braised baby back ribs
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1Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, sugar, five-spice powder, garlic and ginger. Mix well.
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2Put the ribs in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
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3Heat oven to 450°F. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350°F for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
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4Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
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5Serve with cooked white rice and pan juices. Garnish with scallions, cilantro and mint sprigs.
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