Equipment
Ingredients
Marinade
- 2 shallot, finely chopped
- 2 lemongrass, smashed and finely chopped
- 30 ml soy sauce
- 15 ml fish sauce
- 6 g chile paste
- 6 g salt
- 44 g brown sugar
- 12 g five-spice powder
- 6 g garlic, grated
- 6 g ginger, grated
Ribs and Liquid
- 1500 g baby back ribs
- 480 ml water
Garnish
- 4 scallion, sliced
- 15 g cilantro, fresh
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 738 kcal
- Protein
- 80 g
- Carbohydrates
- 20 g
- Fat
- 38 g
- Fiber
- 1 g
- Sugar
- 12 g
- Sodium
- 1658 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 248 mg
- Potassium
- 1275 mg
- Calcium
- 144 mg
- Iron
- 5.0 mg
- Magnesium
- 99 mg
- Phosphorus
- 668 mg
- Zinc
- 10.8 mg
- Vitamin A
- 28 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 3.4 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 1.9 mg
- Vitamin B12
- 2.0 mcg
- Thiamin
- 1.92 mg
- Riboflavin
- 1.29 mg
- Niacin
- 27.8 mg
- Folate
- 27 mcg
- Water
- 417 g
Sources: USDA FoodData Central
Method
In a small bowl, combine chopped shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, brown sugar, five-spice powder, grated garlic, and grated ginger. Mix until well combined.
Place ribs in a deep baking dish and coat thoroughly with the marinade. Cover and refrigerate for 2 hours or overnight.
Preheat the oven to 230°C (450°F).
Add 480ml water to the baking dish. Cover tightly with foil and bake at 230°C (450°F) for 30 minutes.
Reduce oven temperature to 175°C (350°F) and bake, still covered, for 1 hour.
Remove the foil and bake for an additional 15 minutes at 175°C (350°F) until the ribs are browned.
Transfer the pan juices to a saucepan. Skim off excess fat, then boil over high heat for 5 minutes until reduced and thickened.
Slice the ribs into individual portions, arrange on a platter, and pour the reduced sauce over them. Garnish with scallions and cilantro.
Chef's Notes
- Ensure the lemongrass is very finely minced to avoid woody textures in the final dish.
- Internal temperature of the pork should reach 74°C (165°F) for safety.
Storage
Refrigerator: 3 days — Store in an airtight container with the sauce.
Freezer: 2 months — Freeze in sauce to prevent drying out.
Reheating: Reheat in a covered dish at 165°C (325°F) until the internal temperature reaches 74°C (165°F).
Troubleshooting
Ribs are dry or tough
Cause: Foil seal was not tight enough, allowing moisture to escape during braising.
Fix: Braise for an additional 20 minutes with extra liquid and a tighter seal.
Prevention: Ensure the baking dish is sealed completely with a double layer of foil if necessary.
Cultural Context
Vietnamese braised pork ribs, known as 'Sườn Ram Mặn' or 'Sườn Kho', are a beloved comfort food staple. This dish exemplifies the Vietnamese balance of sweet, savory, and aromatic flavors, often enjoyed as a hearty main course with steamed rice.
