Authentic Vietnamese cooking? Not hardly; but it was very, very good. I’ll bet this would work a treat on pork, too. Just a thought.
Add the marinade ingredients to a gallon sized zipper bag and squish around a bit to blend.
Add the ribs and close the bag, squeezing out any excess air. Give the bag a couple of twists and turns to spread the marinade evenly around the ribs, then arrange in a large, flat bottomed edged pan (to catch any drippage) and stash in the fridge for a few hours or – as always more better – overnight; giving the bag a flip and a squeeze when you think to.
When ready to cook, remove from the fridge and allow to come to room temperature while you heat your oven to 350º.
Tightly cover the baking pan with foil and pop into the oven for 90 minutes.
Remove the cover, drain the cooking liquid (save the veggies) and again arrange the ribs in a single layer in the baking pan.
Remove from the oven, let rest for ten minutes, and serve.
We had ours as part of a tasty, kindofa Pan-Asian, dinner with Thai-style tortellini salad on the side; as it turned out, leftover ribs cut into bite sized chunks and tossed with the leftover tortellini made for an even tastier lunch the next day.
All those details coming right up…