Vietnamese Braised Pork RibsServings: 4Time: 2 hr + marinatingSTUFF2 medium shallots, finely chopped

Vietnamese Braised Pork RibsServings: 4Time: 2 hr + marinatingSTUFF2 medium shallots, finely chopped2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)2 tablespoons soy sauce1 tablespoon fish sauce (such as Red Boat)1 tablespoon hot chile paste (such as sambal oelek)2 teaspoons kosher salt2 tablespoons brown sugar2 teaspoons Chinese five-spice powder1 tablespoon grated garlic2 tablespoons finely chopped or grated ginger3 to 4 pounds baby back ribs4 scallions, slivered or chopped, for garnishCilantro and mint sprigs, for garnishSTEPSMake the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.  Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone.  Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.NUTRITION952 calories65 grams fat23 grams saturated fat0 grams trans fat27 grams monounsaturated fat10 grams polyunsaturated fat14 grams carbohydrates1 gram dietary fiber7 grams sugars77 grams protein273 mg cholesterol1145 mg sodium -- source link

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