Vietnamese Braised Pork Ribs Recipe (2024)

OK, this is amazing! I cooked as directed with a $10 rack of baby back ribs. As to some of the comments, I deleted the salt, and on finishing it was not salty enough. I used sweet chili sauce (I didn't have sambal) so it could have been spicier. Regardless, this is a fall off the bone tender preparation and I one I will cook again and again. I served with basmati rice with added peas and topped off with cilantro and green onions. May be the best recipe I have cooked from NYT.

This recipe sounds like it would work with "sous vide" replacing the braise step and without adding water to the marinade. Since the hardware is now pretty widely available and not expensive, perhaps you could add sous vide cooking notes where appropriate?

Added another 15 min with cover on, and after the 15 uncovered placed these under the broiler for a minute or two for a browned crispy finish, other wise follow as written.....delish

My husband called these "a treat beyond compare." I would leave out the salt next time--doesn't need it with the soy sauce and fish sauce. Otherwise practically perfect in every way. He even ate all the garnish.

Pressure cooking instructions: add 2c water to pot, cook on high pressure for 35m, quick release. Finish ribs on grill.Can use country style or baby backs.

Flavor of the ribs was great! Very tender as well. A trick I learned from America's Test Kitchen worked great for browning them. Take ribs out of roasting pan and place on rimmed cookie sheet then put under broiler for a few minutes. (Broiler should be about 4 inches above the ribs to avoid burning.)

Made this today, but with meaty country ribs, then paired it with some leftover mexican coleslaw (green cabbage, onion, carrot, lime juice, sugar, cilantro), spicy fish sauce (crushed garlic, red chili, sugar, fish sauce, lime juice), and it was the best barbecue we'd had in some time. tomorrow this will be killer in warm grilled corn tortillas or rice paper rolls. Saltiness was strong but by no means a problem.

This method of braiding the ribs led to the most succulent ribs we have ever eaten. Would not add any extra salt other than what is in the soy sauce, fish sauce and sambal oleck paste.

I've made this a couple of times and everyone loves it. I was rushed the last time, so I took some short cuts -- the flavor and appearance were the same. I double the recipe. Preheat oven to 450. Pulse ingredients in a Cuisinart to a chunky marinade. Spread on ribs in a 6-qt dutch oven, curling 2 racks around each other on edge. Pour in 3 c water, cover, bake for 30 mins. Flip ribs to submerge other side, bake another 30 mins. Reduce temp to 350. Uncover and cook 15-30 mins to brown.

agree 5 spice was predominant flavor, will use less next time. used frozen chopped lemongrass from summer, if using frozen again would use more. prepared using 2 large "steaks" from pork shoulder - result: delicious.

This is another Tanis keeper. I made mine using wild board shanks marinated as directed. I then browned them in a cast iron Dutch oven, deglazed with Shao Xing cooking wine, put the shanks and the marinade in the pot along with a cup of water and baked at 250 degrees for 4 hours. Falling off the bone yummy! I only made two shanks so my grandson was greatly disappointed when there wasn't enough for a 3rd helping! I think this marinade would work with almost any kind of meat.

I found this to be rather bland compared to another recipe for Vietnamese Grilled pork I found at wadesglobalkitchen.blogspot.com. I guess it all depends on how spicy one likes their food.

You can also dry the Lemongrass and use it when needed. I grow it in the summer, harvest it, cutting the leaves in short sections for tea. I slice the inner parts of the stem thinly, and dry both the leaves and stem. The dried stem pieces can be ground finely in a spice grinder and used in recipes or for making tea.

Outstanding dish! A new family favorite…

Followed the directions per the recipe. The actual ribs turned out okay but sauce was lacking flavor and it was mostly the fat from the ribs. When I made the marinade and tasted it I thought it might be too strong but at the end of reducing my partner thought it had no flavor.

Tasty and not too salty for us. Did a full rack so there will be leftovers!

This was good but not great. Followed recipe to a T and flavor was mild and meat looked nothing like the photo - needed more time under the broiler. I usually make ribs low and slow on a pellet grill with the NYT California Beef Rub and it’s hard to beat that. Might try this rub/seasoning but go low and slow on pellet grill instead of high and fast in the oven.

I think the spices goes with Vietnamese beef soup, the 5 spices, not pork ribs. I did not taste the lemon grass. A bit of mixing all Vietnamese spices, but not appropriate for pork ribs.

Just made these this weekend. Really tasty and appreciate the helpful notes from others. Mine weren’t quite as brown as the picture but we’re perfect, did get close with a short time under the broiler. I served with herbs and Bibb lettuce leaves and with sticky rice to put some meat, rice, sauce and herbs in a leaf and eat that way. Delish.

Very tasty. Thought they’d be stickier but they weren’t. I had two racks of pork ribs so doubled the recipe and added an extra cup of water (not sure I needed it, I had LOTS of liquid) and did cut 1 tsp of salt based on comments, it wasn’t missed. Reduced the sauce to half and it was still very runny but tasty. We finished the ribs under the broiler for 5 minutes

I love this recipe as is- or for a quick last minute pull dinner together. I often cook the ribs in an instant pot for about 15 minutes and then slow pressure release. I add a cup of water to the remaining marinate. Definitely a different texture than baking, but still super tender and flavorful and you can cook down the sauce or use as is. You can also throw them for a few minutes under the broiler or on a grill.

Loved the recipe, for its sweet, spicy and tangy sauce. I used a pressure cooker for 30 mins and then in the oven at the hottest temperature to have some caramelization on the ribs and thickening of the sauce. I served it with some mexican slaw as someone suggested in the comments and rice. I didn't mind the saltiness as it was perfect with the rice and slaw. I thought the tamarind ribs recipe was great but I think I prefer this recipe with the added chilli sauce.

Has anyone adapted this to work with beef short ribs? I have a feeling the flavors would be fantastic, but would love some advice on potential braising liquids/cooking times/temps.

This recipe is absolutely outstanding and in our permanent rotation. It vibrates with flavor and is perfectly balanced. I make the recipe exactly as written. David Tanis is brilliant.

The recipe is amazing despite being too salty. Need to reduce salt.overall quite amazing recipe,the whole family loved it, enjoyed weekend cooking.

Will this recipe work with short ribs?

Wow! Absolutely fantastic. I was amazed. Served a pile of ribs and a big bowl of rice with cilantro and green onions smothered in pan juices. Made side bowls of the sauce for dipping the ribs. Wish I had made 2 racks!!!

Great flavor and even without the full hour recommended at 350 degrees, ribs were very tender but still with a bit of chew, which we prefer to totally falling apart - so if you don't have a full 2 hours ahead of dinner, don't hesitate to cook anyway - I did about 45 min at 450 and 15 or so at 350 and it was perfect for our taste. Lots of green onion and cilantro in the rice is key to offset the richness of the meat IMO, and also using the defatted juice on the rice.