Sticky Glazed Ribs with Green Vegetable Chiffonade | RICARDO
Thinly sliced broccoli and Brussels sprouts dressed with Vietnamese fish sauce are the perfect partner for sweet, spicy and sticky pork ribs.
Keywords
- pork
- pork recipes
- ribs
- ribs recipe
- glazed ribs
- sticky ribs
- vegetables
- vegetable chiffonnade
- chiffonade
- broccoli
- brussels sprouts
- fish sauce
- vietnamese fish sauce
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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)
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