Vietnamese Pork Ribs

Ingredients for 4

• 2 1/2 lbs country style boneless pork ribs

• 1/4 cup oyster sauce

• 1/4 cup fish sauce

• 1 tbsp honey

• 1 tbsp sugar

• 1 stalk lemongrass, chopped

• 1 clove garlic, minced

• 4-6 scallions, chopped

• 2 Thai/bird’s eye chilies, minced

• Handful cilantro, for garnish

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC

• Step 2

  Place pork in large sous vide pouch.

• Step 3

  In a small bowl, mix all remaining ingredients. Pour marinade over pork and seal pouch.

• Step 4

  Place pouch in a preheated water bath for 20 hours for extremely tender ribs (less time if you like the ribs with some chew). Remove ribs from pouch. Ribs will be pink inside.

• Step 5

  When sous vide is complete, pour marinade into a small saucepan. Bring to a boil, strain off solids and return marinade to pan. Reduce heat to medium and continue to cook until marinade is reduced by half or more. Skim off any impurities.

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• Step 0

  Baste ribs with marinade using a pastry or BBQ brush.

• Step 1

  Grill or convection broil ribs on a wire rack until brown and slightly charred on edges. Turn and baste until all sides are nicely browned.

• Step 2

  Serve with sticky rice topped with pickled julienned vegetables, (e.g., carrots, cucumber, daikon radish and jicama) and cilantro.

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