These Vietnamese pork ribs showcase layers of sweet, savory, and spicy flavors thanks to a five-spice marinade and a tangy citrus-soy basting sauce that clings to every crevice as the ribs finish on the grill.
These Vietnamese pork ribs deliver on the cuisine’s hallmark balance of sweet, savory, and heat. Caramelized brown or palm sugar, bright lime, pungent fish sauce, and fragrant five-spice meld into a sticky glaze that caramelizes beautifully on the grill—resulting in ribs that are charred, tender, and deeply flavorful. Napkins recommended. – Jenny Howard
Vietnamese Pork Ribs
David Leite
Ingredients
For the marinated pork ribs
- 2 medium (12 oz) white or yellow onions, grated (about 1 cup)
- 3 cloves garlic, grated
- 2 tablespoons five-spice powder
- 2 teaspoons kosher salt
- 2 tablespoons mild vegetable oil, plus more as needed
- One (2 1/2-pound) rack baby back ribs
For the basting sauce
- 2 tablespoons palm sugar or light or dark brown sugar
- 1 tablespoon water
- 4 cloves garlic, grated
- 2 medium stalks lemongrass (white parts only), trimmed and finely chopped
- 1 teaspoon hot chile powder (optional)
- 1 teaspoon freshly ground black pepper
- Juice of 1 medium lime, preferably organic (2 to 3 tablespoons)
- Zest of 1 medium lime, preferably organic (about 2 teaspoons)
- 1/2 tablespoon light soy sauce (or substitute regular soy sauce)
- 1/2 tablespoon dark soy sauce (or substitute light or regular soy sauce)
- 1 tablespoon fish sauce
- 1/4 cup mild vegetable oil
Instructions
Marinate the ribs
-
In a very large bowl or roasting pan, whisk together the grated onions, grated garlic, five-spice powder, salt, and oil until combined. Add the rack of ribs and turn to coat thoroughly. Cover and refrigerate for 2 to 24 hours. (Alternatively, divide the marinade between two large resealable bags, cut each rack into slabs, press out the air, and seal.)
Make the basting sauce and grill
-
In a medium bowl, stir the palm or brown sugar with the water until dissolved. Whisk in the grated garlic, chopped lemongrass, chili powder (if using), black pepper, lime juice and zest, light and dark soy sauces, fish sauce, and oil.
-
Preheat the grill to medium-high (about 400–450°F / 204–232°C). Remove the ribs from the marinade, scraping off excess, and rub both sides lightly with oil.
-
Grill the ribs meaty side down for 7 minutes. Flip and baste the meat side with the basting sauce; continue until the pork reaches an internal temperature of 145°F (63°C), about 7 to 15 minutes more.
-
Flip the ribs again and grill for 7 minutes, basting the bone side with a clean brush. Flip one final time and grill 7 more minutes, basting all over before removing from heat. Discard any leftover basting sauce.
-
Let the ribs rest 5 to 10 minutes. Cut the rack into 3- to 4-rib portions and serve.
Adapted From
Sweet, Savory, Spicy
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe Testers’ Reviews
Only a portion of recipes tested make it onto the site; this one passed blind testing and earned the Leite’s Culinaria stamp of approval. Testers’ comments below reflect their experiences preparing and serving the ribs.
Terry S.
This dish is succulent and fragrant. My husband loved it. It was easy to prepare and can be marinated up to 48 hours. The spice blend is balanced and suitable for backyard barbecues—good for both novice and experienced cooks.
Victoria Filippi
I marinated the ribs for 6 hours and let them come to room temperature before grilling. The basting sauce is quick to assemble and produced excellent caramelization and juiciness when I followed the grilling directions exactly. I recommend using a food processor to speed grating and an immersion blender for smoothing the basting sauce if you prefer a finer texture.
Paul N.
This recipe quickly became a favorite—simple, impressive, and dependable. I cooked a larger rack on a pellet smoker and still achieved moist ribs; always rely on an accurate thermometer to judge doneness. I used chipotle chili powder and a heavier rack and found the marinade was plentiful.