These are delicious Vietnamese ribs where the pork is marinated in aromatics before being braised in coconut juice until amazingly tender!
Jump to Recipe Print RecipePreparing this dish consists of covering the meat with just enough liquid to submerge, letting it simmer for about a half-hour until they’re fall-off-the-bone tender, then immediately turning up the heat to a high to reduce the sauce into a sticky glaze.
What you’re ultimately left with is shiny, sticky, glazed pork ribs that are incredible when paired with a bowl of rice and fresh veggies.
It’s no wonder that this had become a staple comfort meal in so many households!
The braising liquid
In my research to cook this traditional Vietnamese dish, many recipes called for Coco Rico, a Puerto Rican coconut soda that lends the sweetness to this dish.
Unfortunately, I could not find that specific soda AT ALL in my city, and so I opted for regular young coconut juice instead; which I found that other Vietnamese recipes also used that as a replacement.
Whether you decide to go for Coco Rico or young coconut juice, always be sure to taste the liquid beforehand to ensure you have absolute control on how sweet you want this dish to be.
Ingredients
•1.5 lbs pork spare ribs
Marinade:
•1 small shallot, minced
•3 cloves garlic, minced
•1 tbsp fish sauce
•1 tsp chicken stock powder
•1/2 tsp black pepper
•2 tbsp oil
•1.5 tbsp white sugar
•1-2 cups coconut water or soda, just enough to cover ribs
Instructions
- Blanch the ribs for 5-10 mins in boiling water, skimming off any foam or scum that float to the surface. Drain and rinse under cold water.
- Coat the blanched ribs with the marinade and let it sit for 30 mins to overnight, for most flavor.
- In a pot, heat together the oil and sugar. Once the sugar melts and begins to turn a caramel/amber color, remove the pot from the heat to avoid burning the sugar.
- Add in the marinated ribs, and stir to evenly coat the meat with the caramelized sugar.
- Return the pot back to the heat. Cover the ribs with coconut water/soda. Bring this to a boil, then let simmer for 30 mins on low.
- Once simmered, remove the lid and turn the heat up to a medium-high. Continue to reduce the coconut water until it thickens and glazes the ribs.
- Top with green onions or chilli pepper, if desired. Serve with rice.
Vietnamese Caramelized Spare Ribs (Suon Ram Man)
Course: MainCuisine: Vietnamese, AsianThis is a delicious Vietnamese pork dish where it’s marinated in aromatics to pack it with flavor before being braised in coconut juice until amazingly tender.
Keep the screen of your device on
Ingredients
1.5 lbs pork spare ribs
2 tbsp oil
1.5 tbsp white sugar
1-2 cups coconut water or soda, just enough to cover ribs
- Marinade
1 small shallot, minced
3 cloves garlic, minced
1 tbsp fish sauce
1 tsp chicken stock powder
1/2 tsp black pepper
Directions
- Blanch the ribs for 5-10 mins in boiling water, skimming off any foam or scum that float to the surface. Drain and rinse under cold water.
- Coat the blanched ribs with the marinade and let it sit for 30 mins to overnight, for most flavor.
- In a pot, heat together the oil and sugar. Once the sugar melts and begins to turn a caramel/amber color, remove the pot from the heat to avoid burning the sugar.
- Add in the marinated ribs, and stir to evenly coat the meat with the caramelized sugar.
- Return the pot back to the heat. Cover the ribs with coconut water/soda. Bring this to a boil, then let simmer for 30 mins on low.
- Once simmered, remove the lid and turn the heat up to a medium-high. Continue to reduce the coconut water until it thickens and glazes the ribs.
- Top with green onions or chilli pepper, if desired. Serve with rice.
Like this recipe?
Follow @Iankewks on Pinterest
Join our Facebook Group!
Follow Iankewks on Facebook
Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.
){kind=link}