Forget everything you thought you knew about tough, dry ribs. This recipe for braised baby back ribs delivers fall-off-the-bone tenderness and incredible flavor, all without the fuss of hours of smoking or grilling. We're going to transform humble baby back ribs into a succulent, melt-in-your-mouth masterpiece using a simple braising technique that infuses them with rich, savory goodness. Imagine tender, juicy ribs, infused with the aromatic sweetness of vegetables, creating a truly unforgettable culinary experience. The rich, flavorful braising liquid will become the perfect sauce to drizzle over the ribs, enhancing their already delicious taste.
This recipe is surprisingly easy to follow, even for beginner cooks. The slow braising process does most of the work, allowing the ribs to absorb the delicious flavors of the braising liquid and the accompanying vegetables. Ready to dive into a world of perfectly tender ribs? Let's get started with the step-by-step process outlined below.
Tools Needed
- Basin
- Pot
- Knife
- Cutting board
Ingredients
- Baby back ribs: 400g
- White radish
- Carrot
- Yellow corn
- Broccoli
- Lemongrass: 2 stalks
- Green onion
- Salt: 1.5 tsp
- Shallots: 2
- Water: 2 liters
Step-by-Step Instructions
Step 1. Prepare the Ribs
- Wash the ribs thoroughly with salt, changing the water 2-3 times.
- Boil the ribs with two lemongrass stalks and half a teaspoon of salt to remove impurities. Turn off the heat once boiling.
Step 2. Braising the Ribs and Corn
- Stew the ribs with 2 shallots and 2 liters of water for 30 minutes.
- Add the corn to the stewing ribs first, then cook for a while to release its sweetness.
Step 3. Adding Vegetables
- Peel and cut the carrots and radish into small pieces. Cut the corn into pieces.
- After the corn has cooked, add the radish and carrots. Cook for about 5 minutes until tender.
- Add the broccoli, then turn off the heat.
Step 4. Finishing Touches
- Finally, add green onions before serving.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Using yellow corn makes the rib soup delicious and sweet.
Nutrition
- N/A
FAQs
1. Can I use other cuts of ribs besides baby back ribs?
Yes! Spare ribs will also work well, though they may require a slightly longer braising time.
2. What vegetables can I use besides the ones in the recipe?
Feel free to experiment! Carrots, potatoes, onions, celery, and parsnips are all excellent choices. You can also add other root vegetables.
3. How long can I store leftover braised ribs?
Store them in an airtight container in the refrigerator for up to 3 days. They're great for leftovers and even better the next day!
This braised baby back rib recipe offers a delicious and surprisingly simple way to enjoy fall-off-the-bone tenderness. The combination of succulent ribs and flavorful vegetables creates a satisfying and complete meal. So gather your ingredients and get ready to experience the ultimate comfort food, elevated to new heights of flavor.