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Vietnamese beef back ribs with asian salad
Vietnamese beef back ribs with asian salad

Vietnamese beef back ribs with asian salad

Preparation 15 minutes
Cooking time 2 hours 30 minutes
Servings 4

Ingredients

  • 1 kg (2 lb) beef back ribs

Marinade:

  • 125 ml (1/2 cup) oyster sauce
  • 125 ml (1/2 cup) hoisin sauce
  • 80 ml (1/3 cup) soy sauce
  • 30 ml (2 tbsp) nuoc-mâm (fish sauce)
  • 125 ml (1/2 cup) brown sugar
  • 125 ml (1/2 cup) water
  • 3 green onions, finely chopped (green part only)
  • 10 ml (2 tsp) garlic powder
  • 10 ml (2 tsp) sambal oelek (or Tabasco sauce)

Salad:

  • 750 ml (3 cups) bean sprouts
  • 500 ml (2 cups) baby spinach, thinly sliced
  • 500 ml (2 cups) napa cabbage, thinly sliced
  • 1 red pepper, cut into thin strips
  • 1 or 2 green onions, finely chopped

Vinaigrette:

  • 60 ml (1/4 cup) sesame oil
  • Juice of 1/2 lime (about 30 ml [2 tbsp])
  • 30 ml (2 tbsp) soy sauce
  • 15 ml (1 tbsp) nuoc-mâm (fish sauce)
  • 10 ml (2 tsp) sugar
  • 1 ml (1/4 tsp) crushed chili pepper

Preparation

  1. In a bowl, combine all the marinade ingredients and stir.
  2. Place the ribs in a large dish and add the marinade. Gently stir to thoroughly coat the ribs.
  3. Cover and marinate in the refrigerator for about 4 hours, turning several times. 
  4. Preheat the barbecue to 150°C (300°F).
  5. Grill the ribs uncovered, for 15 minutes on each side.
  6. Continue cooking, covered, for about 1 hour 45 minutes, turning several times.
  7. Finish cooking uncovered for about 15 minutes, brushing the ribs regularly with the marinade and turning them frequently.
  8. Meanwhile, place all the dressing ingredients in a bowl and mix vigorously. Set aside.
  9. In a large salad bowl, place all the salad ingredients.
  10. Top with the dressing and toss well.
  11. Serve the ribs with the salad.
Availability in stores