| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 rack baby back ribs (about 2 1/2 pounds)
- Kosher salt
- 2 tablespoons vegetable oil
- 1/4 cup packed light brown sugar
- 1/4 cup cider vinegar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons sriracha
- 2 teaspoons chopped fresh ginger
- 2 cloves garlic, finely chopped
- 2 cups coconut water
- Chopped scallions and sliced red jalapeno, for garnish
Instructions
- Use a paring knife to lift the membrane covering the back of the ribs and pull it off. Cut the ribs between the bones into individual riblets. Pat dry and season lightly with salt.
- Heat the vegetable oil in a large Dutch oven. Add the ribs in batches and brown all over, about 3 minutes per batch, Remove to a plate as they brown.
- As the ribs brown, combine the brown sugar and 2 tablespoons water in a small saucepan. Simmer over medium-low heat until the mixture darkens to a deep caramel color and is syrupy, 1 to 2 minutes. Add the vinegar, fish sauce, soy sauce and sriracha. Stir until smooth. Remove from the heat and stir in the ginger and garlic.
- Once all of the ribs are out of the pot, add the brown sugar sauce and coconut water and bring to a simmer. Nestle the ribs in the sauce, bring to a simmer and cover. Cook until the ribs are tender but not falling apart, about 1 hour.
- Uncover the pot, increase the heat and reduce the sauce, turning the ribs to coat all sides, until it is thick and syrupy and glazes the ribs, 3 to 4 minutes. (Stir the bottom of the pot too so the sauce doesn’t burn.) Pile the ribs on a platter and sprinkle with the scallions and jalapeno.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 522 |
| Total Fat | 36 g |
| Saturated Fat | 11 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 37 g |
| Cholesterol | 130 mg |
| Sodium | 911 mg |
| Serving Size | 1 of 6 servings |
| Calories | 522 |
| Total Fat | 36 g |
| Saturated Fat | 11 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 37 g |
| Cholesterol | 130 mg |
| Sodium | 911 mg |
Reviews
Well, if the singing thing doesn’t pan out, Trisha Yearwood has a promising future in the rib business! I like to follow a recipe without alterations or substitutions the first time, so that’s what I did. The result was a sticky, sweet, pile of tender ribs with just a hint of heat. Absolutely delicious! I loved them and so did my family. Next time (and there WILL be a next time!) I’ll probably cook them for just under an hour – about 50 minutes – and maybe dribble in a touch of liquid smoke. Other than that, I wouldn’t change a thing. These are a definite crowd pleaser and the only thing you’ll regret about making them is that you didn’t do it sooner.
Question before making. If I don’t have coconut water. I’m assuming it’s mainly for flavor? If I brow the ribs in coconut oil and then use a vegetable or chicken or beef stock for the liquid, would I get anything close to the same results?
My husband eats everything but can be a picky eater. I viewed this yesterday morning and knew I had to try this! Mg husband talk about these ribs the entire night. He called while on duty at 1:00 am to talk about those ribs. Keep them coming Mrs. Yearwood