Recipes

Vietnamese Baby Back Ribs

Active Time: 25 minutes
Total Time: 7 hours, 35 minutes
Serves: 4 to 6

Ingredients
⅓ cup diced shallots (from 2 shallots)

¼ cup Thai or Vietnamese fish sauce

¼ cup plus 2 teaspoons honey

Kosher salt and freshly ground pepper

1 rack spareribs (about 4 pounds), cut into 3 pieces

2 large carrots, peeled and cut into thin matchsticks (2 cups)

4 cups shredded red cabbage (from ½ head)

¼ cup fresh lime juice (from 3 limes)

½ cup packed fresh mint leaves, chopped if large

1 tablespoon safflower oil

Directions
1. Stir together shallots, fish sauce, ¼ cup honey, 1½ teaspoons salt, and ½ teaspoon pepper in a 5-to-6-quart slow cooker. Add spareribs; toss to coat. Cover and cook on low 7 hours.

2. Preheat oven to broil, with rack 4 inches from element. Transfer ribs to a rimmed baking sheet, meat-side up. Broil until browned, 4 minutes. Pour juices from slow cooker through a fine-mesh sieve into a small saucepan; discard solids. Bring to a boil, then cook until syrupy, 5 to 10 minutes. Brush some glaze onto ribs.

3. Combine carrots, cabbage, lime juice, mint, oil, and remaining 2 teaspoons honey. Season with salt and pepper. Serve ribs, with slaw and remaining glaze alongside.