BBQ Vietnamese Ribs

Labor Day is coming up soon, try a little different flavor profile to some BBQ ribs. They are quite delicious, the slow braising makes the meat fall off the bone and melt in your mouth.


8 – 10 pounds pork spare ribs


6 tablespoons olive oil

6 carrots rough chop

6 celery ribs rough chop

2 onions rough chop

2 garlic cloves

 1 stalk lemon grass chopped

  2 inch piece of fresh ginger cut into chunks

  1/4 cup fresh lime juice

 1 can coconut milk

4 cups chicken broth

thyme sprigs

rosemary sprigs

Preheat your grill to 350°. Season the spare ribs with BBQ rub. When the grill is nice and hot place rack of ribs on grill. Brown ribs over moderate heat until browned and caramelized on both sides. Transfer the ribs to a large roasting pan.

Caramelize vegetables either in a grill pan, or saute pan stove top. Pour the vegetables, lime juice, coconut milk and broth over the ribs. Make sure ribs are 3/4 covered with liquid. Heat stove top until liquid begins to bubble. Add fresh herbs, ginger, garlic, lemongrass and cover the roasting pan with foil and transfer to the oven. Braise the ribs at 350* for about 1 hour, turn the temperature down to 300* and braise another hour to 1 1/2 hours until very tender.

 Let ribs cool then remove from pan. This step can be done the morning of, or day before your dinner.

Most important when braising: brown meat product, brown vegetables, make sure products are covered at least 3/4 of the way up the pan with liquid. Cover as you slowly cook.

Vietnamese BBQ Sauce

1 cup tomato sauce

1 cup pineapple juice

3 tablespoons rice wine vinegar

1 tablespoon Asian fish sauce

1 tablespoon sesame oil

2 tablespoons soy sauce

1 tablespoon honey

1/4 cup minced shallot

2 garlic cloves, minced

1 lemon grass bulb finely chopped

1 tablespoon minced peeled fresh ginger

1/2 cup brown sugar

Place all ingredients in a medium sauce pan, bring to a low boil stirring constantly. Reduce heat to simmer. Cook until thickened. Remove from heat and allow to cool.