Suon Ram Man (Vietnamese Caramelized Pork Ribs)
Suon Ram Man (Vietnamese Caramelized Pork Ribs)
Ingredients
For the Pork Ribs
- 2 pounds baby back ribs, cut into individual ribs
- 1 tablespoon salt, for parboiling
For the Marinade
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- 1/2 tablespoon fish sauce
- 1/2 tablespoon granulated sugar
- 1 pinch MSG
- 1 pinch salt
- 1 pinch black pepper
- 1 splash vegetable oil
For the Caramel Sauce and Braising
- 2 tablespoons granulated sugar
- 2 cups Coco Rico, or enough to barely cover ribs
- 2 tablespoons fish sauce
- 2 Thai chilies, chopped, or to taste
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons green onions, chopped
Instructions
- 1
Parboil the pork ribs: In a large pot, bring enough water to a rolling boil to cover the ribs. Add 1 tablespoon of salt. Add the baby back ribs and parboil for 5 minutes. This helps to remove impurities and tenderize the meat slightly.
⏱️ 8 min
- 2
Drain and rinse the ribs: Carefully drain the ribs in a colander. Rinse them thoroughly under cold running water to remove any scum or impurities. Set aside in a mixing bowl.
⏱️ 2 min
- 3
Marinate the ribs: To the mixing bowl with the ribs, add the minced shallots, minced garlic, 1/2 tablespoon fish sauce, 1/2 tablespoon granulated sugar, a pinch of MSG, a pinch of salt, a pinch of black pepper, and a splash of vegetable oil. Mix well to ensure all ribs are coated. Let marinate for 15 minutes.
⏱️ 3 min
- 4
Prepare the nuoc mau (caramel): In a large pot or Dutch oven, add 2 tablespoons of granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar melts and turns a dark amber color. This process creates the Vietnamese caramel base.
⏱️ 7 min
- 5
Brown the ribs: Carefully add the marinated ribs to the pot with the caramel. Brown the ribs for a couple of minutes, turning them to get a nice color on all sides.
⏱️ 5 min
- 6
Braise the ribs: Pour in enough Coco Rico (coconut soda/water) to barely cover the ribs. Add the remaining 2 tablespoons of fish sauce, chopped Thai chilies, and 1/2 teaspoon of black pepper. Bring the mixture to a rolling boil.
⏱️ 5 min
- 7
Simmer the ribs: Reduce the heat to low, cover the pot with a slight crack (to allow some steam to escape), and simmer for about 40 minutes, or until the ribs are tender.
⏱️ 40 min
- 8
Reduce and glaze: Remove the lid, turn the heat up to high, and cook uncovered for another 5 minutes, stirring occasionally. This will allow the sauce to reduce by half and create a beautiful glaze on the ribs.
⏱️ 5 min
- 9
Garnish and serve: Transfer the caramelized pork ribs to a serving platter. Garnish with toasted sesame seeds and chopped green onions. Serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Suon Ram Man (Vietnamese Caramelized Pork Ribs)
Ingredients
For the Pork Ribs
- 2 pounds baby back ribs, cut into individual ribs
- 1 tablespoon salt, for parboiling
For the Marinade
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- 1/2 tablespoon fish sauce
- 1/2 tablespoon granulated sugar
- 1 pinch MSG
- 1 pinch salt
- 1 pinch black pepper
- 1 splash vegetable oil
For the Caramel Sauce and Braising
- 2 tablespoons granulated sugar
- 2 cups Coco Rico, or enough to barely cover ribs
- 2 tablespoons fish sauce
- 2 Thai chilies, chopped, or to taste
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons green onions, chopped
Instructions
- 1
Parboil the pork ribs: In a large pot, bring enough water to a rolling boil to cover the ribs. Add 1 tablespoon of salt. Add the baby back ribs and parboil for 5 minutes. This helps to remove impurities and tenderize the meat slightly.
⏱️ 8 min - 2
Drain and rinse the ribs: Carefully drain the ribs in a colander. Rinse them thoroughly under cold running water to remove any scum or impurities. Set aside in a mixing bowl.
⏱️ 2 min - 3
Marinate the ribs: To the mixing bowl with the ribs, add the minced shallots, minced garlic, 1/2 tablespoon fish sauce, 1/2 tablespoon granulated sugar, a pinch of MSG, a pinch of salt, a pinch of black pepper, and a splash of vegetable oil. Mix well to ensure all ribs are coated. Let marinate for 15 minutes.
⏱️ 3 min - 4
Prepare the nuoc mau (caramel): In a large pot or Dutch oven, add 2 tablespoons of granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar melts and turns a dark amber color. This process creates the Vietnamese caramel base.
⏱️ 7 min - 5
Brown the ribs: Carefully add the marinated ribs to the pot with the caramel. Brown the ribs for a couple of minutes, turning them to get a nice color on all sides.
⏱️ 5 min - 6
Braise the ribs: Pour in enough Coco Rico (coconut soda/water) to barely cover the ribs. Add the remaining 2 tablespoons of fish sauce, chopped Thai chilies, and 1/2 teaspoon of black pepper. Bring the mixture to a rolling boil.
⏱️ 5 min - 7
Simmer the ribs: Reduce the heat to low, cover the pot with a slight crack (to allow some steam to escape), and simmer for about 40 minutes, or until the ribs are tender.
⏱️ 40 min - 8
Reduce and glaze: Remove the lid, turn the heat up to high, and cook uncovered for another 5 minutes, stirring occasionally. This will allow the sauce to reduce by half and create a beautiful glaze on the ribs.
⏱️ 5 min - 9
Garnish and serve: Transfer the caramelized pork ribs to a serving platter. Garnish with toasted sesame seeds and chopped green onions. Serve immediately with steamed rice.
⏱️ 2 min