From the Heart of Hanoi: Sticky Garlic & Caramel Pork Ribs (Sườn Ram Mặn Ngọt)
Details
A symphony of sweet, salty, and garlicky notes that will have you reaching for more rice.
Ingredients
Instructions
Prepare the Ribs
It is highly recommended to first parboil the pork ribs to remove impurities. Place the ribs in a pot, cover with water, and bring to a boil. Let them boil for about 5-8 minutes until scum floats to the top. Drain the ribs in a colander and rinse thoroughly with cold water.
Marinate
In a bowl, combine the cleaned pork ribs with the minced shallot, garlic, 1 tablespoon of sugar, chicken bouillon powder, and fish sauce. Mix well and let it marinate for at least 15-20 minutes to allow the flavors to penetrate the meat.
Create the Caramel
Place a heavy-bottomed pot or Dutch oven over medium-high heat. Add the remaining 2 tablespoons of sugar. Stir continuously with a wooden spoon as the sugar melts and begins to turn a dark amber or caramel color.
Sear the Ribs
Once the caramel is ready, quickly and carefully add the marinated pork ribs to the pot. Stir everything together briskly to coat the ribs in the caramel sauce. The sugar might clump, but it will dissolve again as it cooks. Continue to cook, stirring occasionally, until the ribs are lightly browned on all sides.
Braise to Perfection
Pour the coconut soda or water into the pot and bring it to a boil. Once boiling, reduce the heat to a medium-low simmer, cover the pot, and let the ribs braise for 30-40 minutes, stirring occasionally.
Finish the Glaze
Remove the lid and continue to simmer on low heat. The liquid will gradually reduce and thicken into a beautiful, shiny glaze that coats each rib.
Serve
Transfer the sticky garlic ribs to a platter, garnish generously with sliced green onions, and serve immediately with hot steamed rice.
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