Name: Vietnamese ribs
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: Grilled bok choy salad; 1 bunch (3) baby bok choy, halved lengthways; 4 green onions, cut into 5 cm lengths; 150 gram snow peas; 2 tablespoon vegetable or peanut oil; 2 tablespoon salt-reduced soy sauce; 1 tablespoon lemon or lime juice; 1 lemongrass stalk, pale section only, chopped; 3 clove garlic, chopped; 1 fresh long red chilli, chopped; 2 teaspoon grated fresh ginger; 2 tablespoon vegetable or peanut oil; 2 tablespoon lemon or lime juice; 1 tablespoon fish sauce; 2 teaspoon caster sugar; 1.5 kilogram american-style pork spare ribs; lime wedges, to serve

Ingredients

Grilled bok choy salad

1 bunch (3) baby bok choy, halved lengthways

4 green onions, cut into 5 cm lengths

150 gram snow peas

2 tablespoon vegetable or peanut oil

2 tablespoon salt-reduced soy sauce

1 tablespoon lemon or lime juice

1 lemongrass stalk, pale section only, chopped

3 clove garlic, chopped

1 fresh long red chilli, chopped

2 teaspoon grated fresh ginger

2 tablespoon vegetable or peanut oil

2 tablespoon lemon or lime juice

1 tablespoon fish sauce

2 teaspoon caster sugar

1.5 kilogram american-style pork spare ribs

lime wedges, to serve

Method

Grilled bok choy salad

1.Preheat a barbecue char-grill plate over moderate heat. Place bok choy, onion, snow peas and oil in a large heatproof bowl; toss to coat. Add to char-grill; cook and turn for 5 minutes or until just soft. Return to bowl. Add sauce and juice; toss to combine.

Vietnamese ribs

2.Process lemongrass, garlic, chilli, ginger, oil, juice, sauce and sugar in a food processor until almost smooth. Place ribs in a large glass or ceramic dish. Add lemongrass mixture; rub all over. Cover with plastic food wrap; refrigerate for 3 hours to marinate.

3.Preheat a covered barbecue flatplate over moderate heat. Transfer ribs and marinade to a large, greased disposable aluminum baking dish. Cook ribs, covered with barbecue hood, turning and basting occasionally with pan juices, for 45-50 minutes, or until golden and cooked. Cut ribs into smaller sections.

4.Serve ribs with salad and lime wedges.

Make salad just before serving.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Grilled bok choy salad

Vietnamese ribs

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