Grilled Saigon pork rib
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Grilled Saigon pork rib

By Jeff Tan

Contains pork – recipe is for non-Muslims only

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

  • Prep:25 mins
    Cook:1 hrs
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 458
  • fat 15g
  • saturates 6g
  • carbs 56g
  • sugars 55g
  • fibre 0g
  • protein 24g
  • salt 4.1g

Ingredients

  • 8 baby back pork ribs, separated
  • 30g yellow bean or miso paste
  • 10g ginger, peeled and sliced
  • 2 star anise
  • 2 cardamom pods, lightly bashed
  • 1 tbsp rice vinegar
  • 50g rock or granulated sugar
  • 3 tbsp honey
  • 150g rock or granulated sugar
  • 65ml fish sauce
  • ½ green chilli, finely chopped
  • ½ red chilli, finely chopped
  • ¼ tsp ground black pepper
  • 2 carrots, cut into ribbons using a vegetable peeler
  • 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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