Tender Vietnamese-style pork ribs marinated with garlic, shallots, fish sauce, soy sauce, honey, oyster sauce and hoisin sauce, then baked until caramelised and slightly charred.
Prep Time: 15 minutes
Marinating Time: 2 hours
Cooking Time: 40–50 minutes
Total Time: 2 hours 55 minutes
Serves: 4
Cuisine: Vietnamese
Course: Main Dish
Tags: Vietnamese Recipes · Pork Ribs · Pork Recipes · Asian Recipes · BBQ Ribs · Easy Recipes · Oven Recipes
Ingredients
For the Pork Ribs
- 1kg pork ribs, cut into individual pieces
- 4 cloves garlic, minced
- 2 shallots, minced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp honey, or sugar
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp black pepper
- 1 tsp chilli flakes, optional
- 2 tbsp vegetable oil
To Garnish
- Fresh coriander
- Sesame seeds, optional
To Serve
- Steamed jasmine rice
- Fresh vegetables
- Pickled carrots and daikon, optional
Method
1. Marinate the pork ribs
Add the garlic, shallots, fish sauce, soy sauce, honey, oyster sauce, hoisin sauce, rice vinegar, black pepper and chilli flakes, if using, to a large bowl.
Add the pork ribs and mix well until evenly coated.
Cover and refrigerate for at least 2 hours, or overnight for deeper flavour.
2. Preheat the oven
Preheat the oven to 180°C.
Line a baking tray with foil or baking paper.
3. Bake the ribs
Arrange the marinated ribs on the prepared baking tray.
Reserve the remaining marinade.
Bake for 40–50 minutes, turning the ribs halfway through cooking.
Brush with some of the reserved marinade while cooking to keep the ribs moist and flavourful.
Alternatively, grill the ribs on a barbecue or stovetop grill until cooked through and slightly charred.
4. Caramelise the sauce
For an extra layer of flavour, heat 2 tbsp vegetable oil in a pan over medium heat.
Add the reserved marinade and cook for 3–4 minutes, stirring regularly, until the sauce becomes thick, sticky and caramelised.
Brush the caramelised sauce over the cooked ribs.
5. Serve
Transfer the ribs to a serving plate.
Garnish with fresh coriander and sesame seeds, if using.
Serve hot with steamed jasmine rice, fresh vegetables or pickled carrots and daikon.
