Bun Bo Hue Pork Ribs





Intro:


The idea behind these roasted ribs was to take all of those key Bun Bo Hue flavours and apply them to these ribs. The key flavours of Bun Bo Hue are slightly sweet, slightly spicy, savoury and aromatic coming from various spices and lemongrass. All of these key flavours work perfectly with pork giving these ribs a unique but delicious lift. With all that said let's get straight into it!


Cook Time 2 hrs / Prep Time 30 minutes


To serve 3-4

Ingredients:


Ribs and dry rub:


2 large pork rib racks

2 lemongrass

4 tbsp fine Korean chilli flakes

3 tbsp smoked paprika

1 1/2 tbsp fennel seed

2 tsp coriander seed

1 tbsp onion salt

1 tsp garlic salt

1 tsp ginger powder

1 tsp black peppercorns

1 tsp salt

2 tbsp honey

2 tbsp apple vinegar or rice vinegar

2 star anise


Sauce and glaze:


1/2 pineapple

2 lemongrass

10g ginger

2 limes

3 tbsp palm sugar

5 tbsp apple vinegar

5 tbsp ketchup

2 tbsp siracha

1 tbsp dark soy

1 tbsp light soy

2 tbsp of the dry rub from above


Pickles and herbs:


1 cucumber

1/4 red cabbage

1 red onion

2 long red chillies

150ml rice vinegar

50g white sugar

1/4 bunch coriander

1/4 bunch Thai basil


Method


Ribs and Dry Rub:



  1. Let's start off by making up the dry rub and base glaze. The purpose of a base glaze is used for additional flavour and to give the dry rub something to stick to. Begin by placing a small pan onto a high heat then add 2 tbsps of honey, 2 star anise and 2 tbsp of apple cider vinegar. Bring this up to a boil then reduce until thickened and to a glaze. When ready place into a small container to cool.




Dry Rub:



2. Now onto the dry rub, I wanted to mimic the spices that are used in the satay for bun bo hue for this. Place a small dry saucepan onto a high heat then add 1 1/2 tbsp of fennel seed, 2 tsp coriander seed, 1 tsp black peppercorns and 1 finely sliced lemongrass. Toast for 60 seconds until fragrant then add the toasted spices to a mortar and pestle and grind the spices until fine. To the ground toasted spices we now want to add 4 tbsp fine korean chilli flakes, 3 tbsp smoked paprika, 1 tbsp onion salt, 1 tsp garlic salt, 1 tsp ginger powder and 1 tsp of salt. Mix all of the spices well then place to one side for now.





Ribs:


3. All that's needed to be done on the ribs is to remove any excess fat on the top side and carefully remove the membrane on the inner side. Remove the thin membrane by making a small incision on the bone then when exposed pull off the membrane. This can be tricky sometimes, therefore, using some kitchen paper will help assist.




Sauce and Glaze:



4. Next to make up the all important sauce and glaze for the ribs, start by peeling 1/2 pineapple then cut into a rough dice. Add the diced pineapple to a food processor along with 10g peeled sliced ginger and 2 roughly chopped lemongrass then pulse until liquidised. When ready pass through a fine sieve into a mixing bowl.






5. This infused pineapple juice will form the base to the sauce/glaze, to the pineapple liquid we now want to add 2 tbsps of the dry rub made earlier, the juice of 2 limes, 3 tbsp of palm sugar, 5 tbsp apple cider vinegar, 5 tbsp of ketchup, 2 tbsp of siracha, 1 tbsp of dark soy and 1 tbsp of light soy. Mix the sauce well to enable the palm sugar to dissolve then adjust the seasoning if needed by adding additional citrus or palm sugar. When ready we can now move onto preparing the ribs for roasting.




6. The 3 stages to prepare the ribs are a pre glaze, dry rub then finally glaze and by doing this you will create a deep depth of flavour within the ribs when cooked. Start by placing each rib onto a sheet of tinfoil then brush the honey glaze on both sides of the ribs. Next, generously season the ribs with the dry rub ensuring to completely coat all of the ribs. Finally brush the ribs on both sides using half of the pineapple glaze ensuring to completely cover the ribs. Save the remaining half of the glaze as we will use this to baste during cooking.