Pork ribs glazed with roasted nuoc mam sauce (Suon nuong nuoc mam) from Dac Biet: An Extra-Special Vietnamese Cookbook (page 213) by Nini Nguyen and Sarah Zorn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eclairea on February 22, 2026

    Would absolutely make again. You just need to prepare ahead of time (made the sauce a few days before, cooked the ribs the night before and cooled overnight in fridge) so when it was time to make dinner, you’re 10 mins away from the best ribs ever.

  • dmdmdmmm on January 16, 2026

    Love love LOVE these ribs, and this was the first time i’ve cooked ribs. They’re sticky, spicy and sweet without being “too much” and they also came out super tender. The sauce/glaze was superb and something you can def use for other roasted meats i feel like ??

  • chawkins on November 29, 2025

    These were delicious and healthier if you cooked it ahead of time and refrigerated overnight, the solidified fat could be removed resulting in a much less greasy rack of ribs. However, I thought the cooking was a bit too long and the ribs were a bit overcooked, the ribs kind of fell apart when cut into.

  • SpatulaCity on October 15, 2025

    Beyond delicious! Excellent recipe that yielded fantastic results and was mostly hands off.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.