Sticky Glazed Ribs with Green Vegetable Chiffonade
Thinly sliced broccoli and Brussels sprouts dressed with Vietnamese fish sauce are the perfect partner for sweet, spicy and sticky pork ribs.
Ingredients
- 3 lb (1.4 kg) pork ribs, cleaned
- 1/2 cup (125 ml) hoisin sauce
- 1/2 cup (125 ml) maple syrup
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Sriracha
- 6 garlic cloves, chopped
- 2 tbsp fresh ginger, chopped
- 1/2 tsp ground black pepper
- 2 shallots, chopped
- 1/4 cup (60 ml) vegetable oil
- 1/2 lb (225 g) Brussels sprouts, thinly sliced
- 1 broccoli, stem removed, florets coarsely chopped
- 2 tbsp (30 ml) homemade or store-bought Vietnamese dipping sauce (nuoc cham)
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a work surface, cut between the bones to separate the ribs.
- In a large 13 x 9-inch (33 x 23 cm) baking dish, combine the hoisin, maple syrup, soy sauce, Sriracha, garlic, ginger and pepper. Add the ribs and toss to coat well in the sauce. Cover with foil. Bake for 1 hour, stirring halfway through.
- Remove the foil. Bake for another 30 minutes, turning the ribs over a few times, until tender and glazed in the sauce (the sauce should now be thick and syrupy).
- In a large non-stick skillet over high heat, brown the shallots in the oil. Add the Brussels sprouts and broccoli. Cook for 5 minutes, stirring constantly. Add the dipping sauce and cook for 2 minutes or until the vegetables are al dente.
- Serve the ribs with the sautéed vegetables and white rice, if desired.
Thinly sliced broccoli and Brussels sprouts dressed with Vietnamese fish sauce are the perfect partner for sweet, spicy and sticky pork ribs.