Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn)
Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn)
Ingredients
For the Caramelized Ribs
- 1 1/2 pounds pork spare ribs, cut into 1 to 1 1/2-inch pieces
- 2 1/2 tablespoons fish sauce
- 1/2 shallot, medium, diced
- 2 garlic, cloves, minced
- 1/2 teaspoon black pepper
- 2 tablespoons coconut sugar
- 1 cup coconut water
- 1 teaspoon oil
For Serving
- as needed green onions, sliced, for garnish
- as needed cucumber, sliced, for serving
- as needed steamed rice, for serving
Instructions
- 1
Parboil the pork ribs in a pot of boiling water for 5 to 10 minutes. This helps to tenderize the meat and remove impurities. Drain the ribs and rinse them thoroughly under cold running water.
⏱️ 10 min
- 2
In a bowl, combine the parboiled ribs with fish sauce, diced shallot, minced garlic, and black pepper. Mix well to ensure all ribs are coated. Marinate for at least 30 minutes at room temperature, or for more intense flavor, 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 until it melts and transforms into a deep amber caramel. This should take about 3-5 minutes. Be careful not to burn the sugar.
⏱️ 5 min
- 4
Immediately turn off the heat. Carefully add the marinated pork ribs to the pan, tossing quickly to coat each piece evenly with the warm caramel. The caramel will seize up, but it will melt again later.
⏱️ 2 min
- 5
Return the pan to high heat. Pour in the coconut water and bring the mixture to a rolling boil, stirring to dissolve any seized caramel.
⏱️ 3 min
- 6
Once boiling, reduce the heat to low, cover the pan, and let the ribs simmer gently for 35 minutes. This allows the ribs to become tender and absorb the flavors.
⏱️ 35 min
- 7
After 35 minutes, remove the lid. Increase the heat to medium and 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 a sprinkle of extra black pepper, if desired. Serve immediately with hot steamed rice and fresh sliced cucumber on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn)
For the Caramelized Ribs
- 1 1/2 pounds pork spare ribs, cut into 1 to 1 1/2-inch pieces
- 2 1/2 tablespoons fish sauce
- 1/2 shallot, medium, diced
- 2 garlic, cloves, minced
- 1/2 teaspoon black pepper
- 2 tablespoons coconut sugar
- 1 cup coconut water
- 1 teaspoon oil
For Serving
- as needed green onions, sliced, for garnish
- as needed cucumber, sliced, for serving
- as needed steamed rice, for serving
Instructions
- 1
Parboil the pork ribs in a pot of boiling water for 5 to 10 minutes. This helps to tenderize the meat and remove impurities. Drain the ribs and rinse them thoroughly under cold running water.
⏱️ 10 min - 2
In a bowl, combine the parboiled ribs with fish sauce, diced shallot, minced garlic, and black pepper. Mix well to ensure all ribs are coated. Marinate for at least 30 minutes at room temperature, or for more intense flavor, 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 until it melts and transforms into a deep amber caramel. This should take about 3-5 minutes. Be careful not to burn the sugar.
⏱️ 5 min - 4
Immediately turn off the heat. Carefully add the marinated pork ribs to the pan, tossing quickly to coat each piece evenly with the warm caramel. The caramel will seize up, but it will melt again later.
⏱️ 2 min - 5
Return the pan to high heat. Pour in the coconut water and bring the mixture to a rolling boil, stirring to dissolve any seized caramel.
⏱️ 3 min - 6
Once boiling, reduce the heat to low, cover the pan, and let the ribs simmer gently for 35 minutes. This allows the ribs to become tender and absorb the flavors.
⏱️ 35 min - 7
After 35 minutes, remove the lid. Increase the heat to medium and 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 a sprinkle of extra black pepper, if desired. Serve immediately with hot steamed rice and fresh sliced cucumber on the side.
⏱️ 2 min