Sườn Nướng (Vietnamese Grilled Pork Ribs)

🧂 Ingredients

• 1 kg Pork ribs(Pork belly ribs or spare ribs work well. Cut into individual pieces, about 2-3 inches wide.)
• 3 stalks Lemongrass(Use only the tender lower white and pale green parts. Remove tough outer layers and finely mince or process.)
• 3 tbsp Fish sauce(High-quality Vietnamese fish sauce is recommended for best flavor.)
• 3 tbsp Honey(Can substitute with brown sugar, but honey provides a lovely glaze.)
• 6 cloves Garlic(Minced finely.)
• 0.5 tsp Five-spice powder
• 0.5 tsp Black pepper(Freshly ground, to taste.)
• 2 tbsp Vegetable oil(For basting during grilling.)

👨‍🍳 Instructions

1. 1

   Prepare the ribs: If not already cut, separate the pork ribs into individual pieces, approximately 2-3 inches wide. Trim any excess fat if desired, but leave some for flavor and moisture. Pat the ribs dry with paper towels.

   ⏱️ 5 minutes
2. 2

   Prepare the marinade: Finely mince the tender lower parts of the lemongrass stalks. Mince the garlic cloves. In a large bowl, combine the minced lemongrass, minced garlic, fish sauce, honey, five-spice powder, and black pepper. Stir well until the honey is dissolved and the marinade is well combined.

   ⏱️ 5 minutes
3. 3

   Marinate the ribs: Add the prepared pork ribs to the bowl with the marinade. Use your hands to massage the marinade thoroughly into each piece, ensuring they are evenly coated. Cover the bowl tightly with plastic wrap.

   ⏱️ 5 minutes
4. 4

   Chill and marinate: Refrigerate the marinated ribs for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat deeply.

   ⏱️ 4+ hours
5. 5

   Prepare for grilling: If using a charcoal grill, prepare your coals for medium-high heat (around 200-230°C / 400-450°F). If using a gas grill, preheat to medium-high heat. Lightly oil the grill grates to prevent sticking.

6. 6

   Grill the ribs: Remove the ribs from the marinade, letting any excess drip off. Place the ribs on the preheated grill. Grill for about 12-15 minutes per side, turning frequently to ensure even cooking and prevent burning. Baste the ribs with the vegetable oil during the last 10 minutes of grilling to create a glossy glaze.

   ⏱️ 25-30 minutes
7. 7

   Rest and serve: Once grilled to perfection, remove the ribs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.

   ⏱️ 5 minutes
8. 8

   Serve hot: Arrange the Sườn Nướng on a platter. Serve immediately with steamed jasmine rice, fresh herbs (like mint and cilantro), and pickled daikon and carrots (đồ chua) for a classic Vietnamese meal.

💡 Pro Tips

• ✓For a deeper flavor, marinate the ribs overnight.
• ✓Basting with oil during the final stages of grilling helps create a beautiful, caramelized glaze.
• ✓Look for nicely charred edges on the ribs; this indicates they are perfectly grilled and adds a smoky depth of flavor.
• ✓This dish is traditionally served with 'cơm tấm' (broken rice) and a variety of fresh herbs and pickled vegetables.

🔄 Variations

• For an oven-baked version, arrange marinated ribs on a baking sheet and bake at 200°C (400°F) for 30-40 minutes, or until cooked through and slightly caramelized. Broil for the last few minutes for charring.
• Adjust the amount of honey or add a touch of sugar for a sweeter profile.
• Incorporate other spices like black pepper or a pinch of chili flakes for a hint of heat.

🥗 Nutrition

Per serving