A red plate serving grilled Saigon pork rib

Grilled Saigon pork rib

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Prep: 25 mins Cook: 1 hr

More effort

Serves 4

Take ribs to another level with these Vietnamese sticky ribs topped with peanuts and sesame seeds. Divine served on a bed of pickled mooli and carrot

Nutrition and extra info

Nutrition: Per serving

  • kcal458
  • fat15g
  • saturates6g
  • carbs56g
  • sugars55g
  • fibre0g
  • protein24g
  • salt4.1g
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Ingredients

  • 8 baby back pork ribs, separated
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 30g yellow bean or miso paste
  • 10g ginger, peeled and sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 2 cardamom pods, lightly bashed
  • 1 tbsp rice vinegar
  • 50g rock or granulated sugar
  • 3 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

For the sauce

  • 150g rock or granulated sugar
  • 65ml fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • ½ green chilli, finely chopped
  • ½ red chilli, finely chopped
  • ¼ tsp ground black pepper

To serve

  • 2 carrots, cut into ribbons using a vegetable peeler
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • pickled mooli (optional)
  • 30g roasted unsalted peanuts, finely chopped
  • 10g sesame seeds
  • a few dill sprigs

Method

  1. Grill the ribs on high for 10 mins, then put them in a saucepan with 1½ litres water, the bean or miso paste, ginger, star anise, cardamom, rice vinegar, sugar and 1 tsp sea salt. Bring to a simmer, cover and cook over a very low heat for 20 mins.

  2. Meanwhile, make the sauce. Put 150ml water in a saucepan and bring to a rolling boil. Add the sugar, lower the heat and stir until completely dissolved. Allow the sugar syrup to cool, then blend with the fish sauce, chillies and black pepper.

  3. Remove the ribs from the pan and spread evenly with the honey. Grill the ribs on high for 12 mins, turning halfway through. Mix the pork ribs with the sauce.

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