Name: Grilled Saigon pork rib
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 8 baby back pork ribs, separated; 30g yellow bean or miso paste; 10g ginger peeled and sliced; 2 star anise; 2 cardamom pods lightly bashed; 1 tbsp rice vinegar; 50g rock or granulated sugar; 3 tbsp honey; 150g rock or granulated sugar; 65ml fish sauce; ½ green chilli finely chopped; ½ red chilli finely chopped; ¼ tsp ground black pepper; 2 carrots cut into ribbons using a vegetable peeler; pickled mooli (optional); 30g roasted unsalted peanuts finely chopped; 10g sesame seeds; a few dill sprigs

A red plate serving grilled Saigon pork rib

8 baby back pork
ribs, separated
30g yellow bean or miso paste
10g ginger
peeled and sliced
2 star anise
2 cardamom pods
lightly bashed
1 tbsp rice vinegar
50g rock or granulated sugar
3 tbsp honey

For the sauce

150g rock or granulated sugar
65ml fish sauce
½ green chilli
finely chopped
½ red chilli
finely chopped
¼ tsp ground black pepper

To serve

2 carrots
cut into ribbons using a vegetable peeler
pickled mooli
(optional)
30g roasted unsalted peanuts
finely chopped
10g sesame seeds
a few dill
sprigs

Method

step 1
Grill the ribs on high for 10 mins, then put them in a saucepan with 1½ litres water, the bean or miso paste, ginger, star anise, cardamom, rice vinegar, sugar and 1 tsp sea salt. Bring to a simmer, cover and cook over a very low heat for 20 mins.
step 2
Meanwhile, make the sauce. Put 150ml water in a saucepan and bring to a rolling boil. Add the sugar, lower the heat and stir until completely dissolved. Allow the sugar syrup to cool, then blend with the fish sauce, chillies and black pepper.
step 3
Remove the ribs from the pan and spread evenly with the honey. Grill the ribs on high for 12 mins, turning halfway through. Mix the pork ribs with the sauce.