Barbecued Vietnamese-style Smoked Ribs
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
4 servings
Calories~813 kcal
Protein~38 g
Carbs~46 g
Fat~51 g
Fiber~1 g
Sugar~39 g
Total recipe
Calories~3,250 kcal
Protein~150 g
Carbs~185 g
Fat~205 g
Fiber~5 g
Sugar~155 g
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.
