Vietnamese-Style Baby Back Ribs

Serves : 6

Comments: This recipe is a modified version of one from the "New York Times" food section. Depending upon how meaty your rib racks are, this recipe can actually serve up to 10 people. Also, the glaze (honey through chili paste) would make an excellent sauce for a spicy meatloaf.

 

Ingredients:

  • 4 meaty racks of baby back pork ribs
  • 2 medium yellow onions, chopped into quarters
  • 6 cloves garlic
  • 1/4 cup Asian fish sauce (nam pla)
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 cup vegetable oil
  • 4 stalks lemon grass, coarsely chopped
  • 2 tablespoons honey
  • 1/3 cup applesauce
  • 6 tablespoons ketchup
  • 1/2 cup hoisin sauce
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon chili paste (or more to taste)

Instructions:

Place ribs in a deep, wide pan. Place the next 7 ingredients (onions through vegetable oil) in a blender and puree to a paste. Generously spread the marinade all over the ribs and then pour any extra over the ribs. (After spreading on the marinade, it is okay to stack the ribs if you do not have enough wide pans.) Cover the pan and then place in the refrigerator to marinate at least 6 hours or overnight.

When ribs are marinated, preheat the oven to 350 degrees.

Place the ribs in a single layer in a baking pan and pour in water to a depth of about one-quarter inch. Place the lemongrass stalks in the water under and around the ribs. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes. Ribs should be fully cooked when you pull them out of the oven.

When the ribs are done, combine the remaining ingredients (honey through chili paste) in a bowl, stirring until thoroughly combined.

Heat the grill to medium hot. Scrape the ribs to get most of the marinade off, but don't worry too much about it. Generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. If preferred, you can cook the ribs longer until charred.

Cut the ribs apart and serve hot.