Ingredients
- •2 racks baby back ribs (about 2 lbs each), membrane removed, cut into 2-rib sections
- •2 tsp kosher salt
- •For caramel sauce:
- •⅓ cup granulated sugar
- •2 tbsp water
- •3 tbsp fish sauce
- •1 cup coconut water
- •4 cloves garlic, smashed
- •2 shallots, halved
- •1 tbsp fresh ginger, sliced
- •1 tsp black pepper
- •For serving:
- •Steamed jasmine rice
- •Quick-pickled daikon and carrots (do chua)
- •Fresh cilantro
- •Sliced red chilies
Instructions
Make the caramel. Combine sugar and water in a small saucepan over medium-high heat. Swirl (don't stir) until deep amber, 4–5 min.
Remove from heat and carefully add fish sauce (it will sputter) and coconut water. Stir until smooth. Let cool.
Season rib sections with kosher salt.
Place ribs in vacuum-seal bags with garlic, shallots, ginger, and black pepper.
Pour cooled caramel sauce over ribs, dividing between bags.
Seal and preheat sous vide bath to 167°F (75°C).
Submerge and cook for 12 h.
When done, pour bag contents into a wide skillet.
Simmer uncovered over medium heat for 10–15 min, turning ribs occasionally, until the sauce reduces to a thick glaze.
The ribs should be coated in a sticky, mahogany-colored caramel.
Serve over jasmine rice with pickled daikon and carrots.
Garnish with cilantro and sliced chilies.
Notes
- •Watch the caramel carefully - it goes from amber to burnt in seconds
- •Coconut water (not coconut milk) provides the right sweetness level
- •The sauce should reduce until it clings and coats - not soupy, not dry
- •This is the rib version of thit kho - the same caramel technique applied to ribs