Vietnamese Caramelised Spare Ribs (Sườn Ram Mặn) is another must try Vietnamese classic dish. If you want a simple dinner, try this dish as it will require you to braise the pork ribs slowly until they are tender and the sauce is reduced to a thick, flavour-packed glaze coated all over the ribs. Mind you, the yummy aroma of this dish while simmering on the stove will make you hungry!!

I love this dish as the caramelising has added flavour and colour to this dish. It is best served with sliced cucumbers or some fresh lettuce and hot steamy rice. Dinner is ready!!!

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Serves 3 to 4 persons

Ingredients:

500g to 600g pork spare ribs

3 tbsp minced onion (white parts)

1 tbsp minced garlic

½ teaspoon black pepper

1 ½ teaspoon salt

Chopped green onion (the green parts)

1 ½ tablespoons fish sauce

1 ½ tablespoons sugar

1 tablespoon cooking oil

1 cup coconut juice

Method:

1. Rub 1 tablespoon of salt on the ribs and let it sit for about 30 minutes.
2. Rinse and drain well.
   
   
3. Add the minced garlic, spring onions (white part only), pepper and the rest of the salt to the ribs.
   
4. Mix well and set aside for about 30 minutes.
5. Heat a sauce pan on medium heat.
6. Then add in the cooking oil, and sugar. If need be, gently swirl the pan. Wait until the sugar melts and it will turn into a caramel-coloured liquid.
   
7. Add the ribs and stir-fry until the ribs change colour.
8. Add the coconut water (you may use water if you cannot find coconut water) and bring to a boil.
9. Add fish sauce and stir well.
10. Cover the lid and cook on medium-low heat for 25 minutes to tenderise the ribs.
    
11. Then take the lid off and continue to simmer for another 20 minutes or until most of the sauce has evaporated and thickened.
12. Add in the chopped green parts of the onion and mix well.
13. Transfer to a serving plate and garnish with cilantro. Serve with hot steamed rice.

Note:

1. My reference for this dish is from Helen’s Kitchen. I have made some minor adjustments to the quantity of the ingredients and the steps.