Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn)
Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn)
Ingredients
For the Pork Ribs
- 1 1/2 pounds pork spare ribs, cut into 1 to 1 1/2-inch pieces
For the Marinade
- 2 1/2 tablespoons fish sauce
- 1/2 shallot, medium, diced
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
For the Caramel and Braising Liquid
- 2 tablespoons coconut sugar
- 1 cup coconut water
- 1 teaspoon oil
For Serving
- as needed green onions, sliced, for garnish (optional)
- as needed cucumber, sliced, for serving
- as needed steamed rice, for serving
Instructions
- 1
Bring a pot of water to a rolling boil. Add the pork ribs and parboil for 5 to 10 minutes. This helps to clean the ribs and remove impurities. Drain the ribs and rinse them thoroughly under cold running water.
⏱️ 10 min
- 2
In a large bowl, combine the parboiled and rinsed pork ribs with the fish sauce, diced shallot, minced garlic, and black pepper. Mix well to ensure all the ribs are coated. Marinate for at least 30 minutes at room temperature, or for best results, cover and refrigerate overnight.
⏱️ 5 min
- 3
Heat the oil in a large pan or Dutch oven over medium-low heat. Add the coconut sugar and stir continuously with a heat-resistant spatula or wooden spoon. Continue stirring until the sugar melts and transforms into a deep amber-colored caramel. Be careful not to burn the caramel.
⏱️ 5 min
- 4
Immediately turn off the heat once the caramel reaches the desired color. Add the marinated pork ribs to the pan and toss quickly to coat each piece evenly with the warm caramel. Work quickly as the caramel will start to harden as it cools.
⏱️ 2 min
- 5
Return the pan to high heat. Pour in the coconut water and bring the mixture to a boil, scraping any caramelized bits from the bottom of the pan.
⏱️ 3 min
- 6
Once boiling, reduce the heat to low, cover the pan, and simmer for 35 minutes, allowing the ribs to tenderize and absorb the flavors.
⏱️ 35 min
- 7
Remove the lid and increase the heat to medium. Continue to cook for about 5 more minutes, or until the sauce has thickened to a glossy consistency and beautifully coats the ribs. Stir occasionally to prevent sticking.
⏱️ 5 min
- 8
Garnish with sliced green onions and an extra sprinkle of black pepper, if desired. Serve the Sườn Ram Mặn hot with steamed rice and fresh cucumber slices for a complete meal.
⏱️ 1 min
Kitchen Tools
Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn)
For the Pork Ribs
- 1 1/2 pounds pork spare ribs, cut into 1 to 1 1/2-inch pieces
For the Marinade
- 2 1/2 tablespoons fish sauce
- 1/2 shallot, medium, diced
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
For the Caramel and Braising Liquid
- 2 tablespoons coconut sugar
- 1 cup coconut water
- 1 teaspoon oil
For Serving
- as needed green onions, sliced, for garnish (optional)
- as needed cucumber, sliced, for serving
- as needed steamed rice, for serving
Instructions
- 1
Bring a pot of water to a rolling boil. Add the pork ribs and parboil for 5 to 10 minutes. This helps to clean the ribs and remove impurities. Drain the ribs and rinse them thoroughly under cold running water.
⏱️ 10 min - 2
In a large bowl, combine the parboiled and rinsed pork ribs with the fish sauce, diced shallot, minced garlic, and black pepper. Mix well to ensure all the ribs are coated. Marinate for at least 30 minutes at room temperature, or for best results, cover and refrigerate overnight.
⏱️ 5 min - 3
Heat the oil in a large pan or Dutch oven over medium-low heat. Add the coconut sugar and stir continuously with a heat-resistant spatula or wooden spoon. Continue stirring until the sugar melts and transforms into a deep amber-colored caramel. Be careful not to burn the caramel.
⏱️ 5 min - 4
Immediately turn off the heat once the caramel reaches the desired color. Add the marinated pork ribs to the pan and toss quickly to coat each piece evenly with the warm caramel. Work quickly as the caramel will start to harden as it cools.
⏱️ 2 min - 5
Return the pan to high heat. Pour in the coconut water and bring the mixture to a boil, scraping any caramelized bits from the bottom of the pan.
⏱️ 3 min - 6
Once boiling, reduce the heat to low, cover the pan, and simmer for 35 minutes, allowing the ribs to tenderize and absorb the flavors.
⏱️ 35 min - 7
Remove the lid and increase the heat to medium. Continue to cook for about 5 more minutes, or until the sauce has thickened to a glossy consistency and beautifully coats the ribs. Stir occasionally to prevent sticking.
⏱️ 5 min - 8
Garnish with sliced green onions and an extra sprinkle of black pepper, if desired. Serve the Sườn Ram Mặn hot with steamed rice and fresh cucumber slices for a complete meal.
⏱️ 1 min