Recipe adapted from The Food of Vietnam by Luke Nguyen
The pork ribs will need to be chopped into short lengths to make them quicker to cook and easier to eat, especially if you are eating them Vietnamese-style with chopsticks. Unless you are handy with a meat cleaver, it is best to ask your butcher to do this for you. For pork baby back ribs, I often just ask the butcher to cut a rack of ribs down the middle. For a rack of larger sized pork spare ribs, ask your butcher to cut them into 2 cm to 4 cm lengths (1 inch to 1.5 inches).
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/vietnamese-pork-ribs/