Six O’Clock Solution: Vietnamese BBQ spareribs feature a touch of Sriracha

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The cuisine of Vietnam is a yin and yang, cold and hot affair that includes intriguing French accents.

The French touches relate back to the colonial times of the late 19th century. The best known Vietnamese dish is Pho soup; its name comes from the French word feu (fire) and pot au feu (the traditional French boiled meat and vegetable classic).

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A new cookbook by a Vietnam-born writer and photographer who teaches her mother’s cuisine in her London home is called Recipes From my Vietnamese Kitchen (Ryland Peters & Small/Firefly, $34.99). It is the fifth book from author Uyen Luu and it’s a beauty and very informative. Special shopping for the many spices and condiments involved would be needed for some of the recipes.

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The recipe marinade in this dish may also be used on chicken parts or pork chops.

BBQ spareribs (suon heo nuong)

Serves 6

4 Asian shallots, finely chopped*

1 large garlic clove, finely chopped

4 teaspoons (20 mL) English mustard

4 teaspoons (20 mL) soy sauce

6 tablespoons (90 mL) hoisin sauce

1 tablespoon (15 mL) Sriracha chili sauce

1 teaspoon (5 mL) honey

2 pounds (1 kg) pork spareribs or chicken wings

1 teaspoon (5 mL) sesame seeds (optional)

*Any onions may be substituted.

In a large bowl, combine the marinade ingredients: shallots, garlic, mustard, soy sauce, hoisin sauce, Sriracha chili sauce and honey.

Add the spareribs, coating them carefully with the marinade. Cover and refrigerate for at least 30 minutes, or overnight.

Preheat oven to 400 degrees F (200 C).

Spread spareribs on a roasting pan and roast, uncovered, in preheated oven for 45 minutes, or until tender to the fork. The meat may be cooked on a barbecue.

Scatter sesame seeds on meat and serve.

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