Vietnamese Caramelized Spare Ribs (Suon Ram Man)
This 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.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tsp chicken stock powder
- 1/2 tsp black pepper
Instructions
- 1
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.
- 2
Coat the blanched ribs with the marinade and let it sit for 30 mins to overnight, for most flavor.
- 3
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.
- 4
Add in the marinated ribs, and stir to evenly coat the meat with the caramelized sugar.
- 5
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.
- 6
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.
- 7
Top with green onions or chilli pepper, if desired. Serve with rice.