Aromatic Vietnamese Lemongrass Pork Ribs with Chili-Garlic Sauce
Tender, fall-off-the-bone pork ribs infused with lemongrass aroma and a spicy, tangy chili-garlic sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork Ribs
- 1
Combine ingredients
Combine lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, and black pepper in a bowl.
- 2
Rub marinade
Rub the mixture all over the pork ribs.
- 3
Refrigerate
Cover and refrigerate for at least 2 hours, or overnight.
Preparing the Chili-Garlic Sauce
- 1
Heat oil
Heat vegetable oil in a saucepan over medium heat.
- 2
Sauté aromatics
Add minced garlic and chopped chilies, sauté until aromatic.
Tip: Do not burn the garlic, as it can turn bitter quickly.
- 3
Add sauces
Stir in rice vinegar, hoisin sauce, and honey, cook for 3-4 minutes until slightly thickened.
Tip: Adjust the chili according to your spice preference.
How to Make Aromatic Vietnamese Lemongrass Pork Ribs with Chili-Garlic Sauce
Total time: 4 h 40 min · Yields 4 servings
- 1
Braise the ribs
Preheat your oven to 300°F (150°C). Place marinated ribs in a baking dish, add chicken stock, and cover with foil. Bake for 2.5 hours.
- 2
Broil the ribs
After baking, remove foil, brush ribs with olive oil, and broil on high for 5-10 minutes until caramelized.
- 3
Apply sauce
Heat up the prepared chili-garlic sauce and brush over ribs before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can marinate the ribs the day before and bake them the next day.
What can I use instead of lemongrass?
A bit of lemon zest and ginger can be used as a substitute.
Is there a non-spicy version of the sauce?
Yes, simply omit the chilies for a mild garlic sauce.
Can I grill the ribs instead of baking?
Absolutely, grill the ribs over indirect heat until tender, then sear over direct heat.
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