A richness permeates these ribs, which are first marinated, then grilled until charred and finally simmered in a bittersweet caramel sauce. They become so dark and savory that some people mistake them for beef. For Tet festivities in northern Vietnam, pigs are often slaughtered to celebrate the Lunar New Year, and this preparation is among the best ways to use the ribs. It reheats and freezes well, a perfect make-ahead dish for the holiday since it's a time when everyone is supposed to relax rather than work hard in the kitchen. Pair the ribs with a side of dua hanh to cut their richness, and serve with rice and stir-fried greens to round out the meal.
Provided by Andrea Nguyen
Categories dinner, meat, main course
Time 4h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut each rib strip between the bones or cartilage into individual ribs. In a large bowl, combine the onion, pepper, 3 tablespoons fish sauce and 1 tablespoon sugar. Mix well. Add the ribs and use your fingers or a large spoon to mix well, coating all the ribs evenly. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight. (Set out at room temperature for 45 minutes before proceeding.)
- When ready to cook, heat an outdoor grill or broiler with a rack set 4 inches away from the heat source to high. When the grill is ready, you should be able to hold your hand over the grate for only 2 to 3 seconds.
- Meanwhile, make the caramel sauce: In a large pot, stir together the vinegar, remaining 6 tablespoons sugar and 1 tablespoon water over medium heat until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. (If needed, rewarm over medium heat to loosen.)
- Remove the ribs from the marinade, reserving the onion, and sear the ribs on the grill, turning as needed, so they pick up some charred edges and grill marks on all sides, 10 to 15 minutes total. (Or broil the ribs on a foil-lined rimmed baking sheet until tinged brown and a bit charred, 6 to 8 minutes per side.)
- Add the ribs with any cooking juices to the pot with the caramel sauce. Add the reserved onion, the remaining 3 tablespoons fish sauce and enough water to almost cover the ribs, about 4 cups. Bring to a boil over medium-high heat. Don't skim the scum that rises to the surface or you will remove some of the seasoning.
- Lower the heat to maintain a simmer, cover and cook for 45 minutes. Uncover, stir the ribs and adjust the heat so that the liquid simmers vigorously. Cook until the ribs feel tender when pierced with the tip of a sharp knife, about 20 minutes. Lower the heat if you need to cook longer. The sauce will have reduced somewhat, but there will still be a generous amount.
- Remove from the heat and let stand for a few minutes so that the fat collects on the surface, then use a ladle or spoon to skim it off. (Or, to make the task much easier, let cool, cover and refrigerate overnight. Discard the congealed chilled fat.) Return to a simmer and taste the sauce. Add extra fish sauce to create a deeper savory flavor, or water to lighten the flavor. Transfer to a shallow bowl and sprinkle the scallion greens on top. Serve immediately.
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Fatih Janan
fatih.janan86@hotmail.frThis is the best pork ribs recipe I've ever tried. The meat is so tender and flavorful, and the sauce is to die for. I will definitely be making this again and again.
salamaa Mmdouh
salamaa37@yahoo.comI've tried this recipe a few times now and it always turns out perfectly. The ribs are fall-off-the-bone tender and the sauce is incredible. I highly recommend it.
Mehar UMAR
umehar82@hotmail.comThis recipe is amazing! The ribs are so tender and juicy, and the sauce is the perfect balance of sweet and savory. I will definitely be making this again.
Hassimu Bah
bhassimu71@yahoo.comThe ribs were dry and the sauce was bland. I would not recommend this recipe.
Antonia Neglia
antonia_neglia6@aol.comThis recipe was a bit too sweet for my taste. I would recommend using less sugar or honey in the sauce.
FF G SPORTS
f75@gmail.comThe ribs were a bit tough, but the sauce was amazing. I would definitely try this recipe again, but I would cook the ribs for a little longer.
VCO Is LIVE
v-live20@hotmail.comI'm not a huge fan of pork ribs, but I really enjoyed these. The sauce was delicious and the ribs were cooked perfectly.
Mani murshad
m-m31@hotmail.comI've made this recipe several times and it's always a hit. The ribs are fall-off-the-bone tender and the sauce is perfectly balanced.
Tyler Ford
t_f@hotmail.comThis is my go-to recipe for pork ribs. It's always a crowd-pleaser and the leftovers are even better the next day.
Christan Bernal
bernal_christan35@hotmail.comI love this recipe! The pork ribs are always so tender and juicy, and the sauce is to die for. I always double the recipe because it disappears so quickly.
Holy Quran
quranholy@hotmail.comThe ribs were dry and the sauce was bland. I would not recommend this recipe.
Raizullah Nabi
r-nabi@yahoo.comThis recipe was a bit too sweet for my taste. I would recommend using less sugar or honey in the sauce.
Ss Shihab
s_s@yahoo.comThe ribs were a bit tough, but the sauce was amazing. I would definitely try this recipe again, but I would cook the ribs for a little longer.
Demier Hatcher
demierhatcher@yahoo.comThis was my first time making pork ribs and they turned out great! The recipe was easy to follow and the ribs were cooked perfectly. The sauce was also delicious.
Malik Abdullah1330
m-a23@hotmail.frI made this recipe for a party and it was a huge success! Everyone loved the ribs and they were gone in no time. I will definitely be making this again.
Bamidele Okik
bamidele@aol.comI'm not usually a fan of pork ribs, but these were amazing! The sauce was so flavorful and the meat was cooked perfectly.
Sardar Imran Sardar Imran
simran78@yahoo.comThis recipe was a hit with my family! The pork ribs were fall-off-the-bone tender and the sauce was perfectly savory and sweet. I will definitely be making this again.