Equipment
Ingredients
Marinade
- 2 shallot, finely chopped
- 2 lemongrass, smashed and finely chopped
- 30 ml soy sauce
- 15 ml fish sauce
- 6 g chile paste
- 6 g salt
- 44 g brown sugar
- 12 g five-spice powder
- 6 g garlic, grated
- 6 g ginger, grated
Ribs and Liquid
- 1500 g baby back ribs
- 480 ml water
Garnish
- 4 scallion, sliced
- 15 g cilantro, fresh
Nutrition (per serving)
Method
In a small bowl, combine chopped shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, brown sugar, five-spice powder, grated garlic, and grated ginger. Mix until well combined.
Place ribs in a deep baking dish and coat thoroughly with the marinade. Cover and refrigerate for 2 hours or overnight.
Preheat the oven to 230°C (450°F).
Add 480ml water to the baking dish. Cover tightly with foil and bake at 230°C (450°F) for 30 minutes.
Reduce oven temperature to 175°C (350°F) and bake, still covered, for 1 hour.
Remove the foil and bake for an additional 15 minutes at 175°C (350°F) until the ribs are browned.
Transfer the pan juices to a saucepan. Skim off excess fat, then boil over high heat for 5 minutes until reduced and thickened.
Slice the ribs into individual portions, arrange on a platter, and pour the reduced sauce over them. Garnish with scallions and cilantro.
Chef's Notes
- Ensure the lemongrass is very finely minced to avoid woody textures in the final dish.
- Internal temperature of the pork should reach 74°C (165°F) for safety.
Storage
Refrigerator: 3 days — Store in an airtight container with the sauce.
Freezer: 2 months — Freeze in sauce to prevent drying out.
Reheating: Reheat in a covered dish at 165°C (325°F) until the internal temperature reaches 74°C (165°F).
