Vietnamese Baby Back Ribs

By kathryns

7 hrs in crock pot followed by 5 min. in broiler. Very tasty; very tender. Note the fish sauce is VERY salty. Slaw is a bit rough. Cabbage needs to be shredded fine.

Ingredients

• Slaw:
• 1/3 c diced shallots (2 shallots)
• 1/4 c. Thai or Vietnamese fish sauce
• 1/4 c plus 2 tsp honey
• s & p
• 1 rack (4 lbs) spareribs cut into 3 pieces
• 2 large carrots, peeled and cut into thin matchsticks (2 c)
• 4 c shredded red cabbage (from 1/2 head)
• 1/4 c fresh lime juice (3 limes)
• 1/2 c packed mint leaves, chopped
• 1 TB safflower oil

Preparation

Step 1

1. Stir shallots, rish sauce, 1/4 c honey, 1/2 tsp salt, and 1/2 tsp pepper in a slow cooker. Add ribs and toss to coat. Cover and cook on low 7 hours.

2. Preheat oven to broil, with rack 4 inches from heat. 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, 10 minutes. Brush ribs with glaze. Separate ribs or not.

3. Slaw: combine raw ingredients plus 2 tsp honey. Season with s & p. Serve alongside.