This recipe is courtesy of Guest Chef Eric Banh, Chef-Owner of Monsoon in Seattle, WA. A traditional Vietnamese dish, these slow-cooked ribs are richly infused with coconut and fish sauce. Serve the ribs as an appetizer on a bed of leafy greens, or pull the meat from the bones and wrap in crisp lettuce leaves. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Ingredients
Method
Place ribs on a sheet pan and coat both sides with salt and peppercorns.
Cover pan with plastic wrap and refrigerate 3 hours.
Preheat the oven to 350°F.
Remove ribs from refrigerator and cut into 2-rib sections.
In a deep baking pan or braising pot, stir together coconut juice, broth, garlic, fish sauce and sugar.
Add ribs.
Place a piece of parchment paper directly on top of the ribs and braising liquid.
Cover pan with a lid or wrap tightly with foil.
Cook until the meat is very tender and falls off of the bone, about 1 1/2 hours. (If using hardboiled eggs, add them to the pot during the last 20 minutes of cooking.)
Serve on a bed of leafy greens, if you like, with braised hardboiled eggs.
Nutritional Info
Serving Size
Calories
580
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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