Tender, fall-off-the-bone ribs are the ultimate comfort food, and this Vietnamese-style braised ribs recipe delivers just that. Forget tough, chewy meat – this recipe utilizes a slow-braising technique to unlock unparalleled tenderness and flavor. The rich, savory sauce, infused with aromatic spices like star anise and cinnamon, creates a depth of taste that will leave you wanting more. We'll coax the maximum flavor from humble ingredients, transforming simple ribs into a culinary masterpiece. The combination of sweet, savory, and subtly spicy notes will tantalize your taste buds and leave you completely satisfied.
This recipe walks you through each step of the braising process, ensuring perfectly cooked ribs every time. From the initial searing to the long, slow simmer, we'll guide you through the process with clear instructions and helpful tips. Ready to experience the magic of perfectly braised, Vietnamese-inspired ribs? Let's get started!
Tools Needed
- Heavy knife
- Mortar and pestle
- Bowl
- Pan
- Stove
Ingredients
- Ribs: 5 pieces (600 grams)
- Garlic: 4 cloves
- Shallots: 3
- Chili peppers: 3
- Green onions: 30 grams
- Sugar: 1 spoonful
- MSG: 1/4 spoonful
- Ground pepper
- Fish sauce: 2 spoons
- Caramel: 1/2 spoonful
- Cooking oil
- Fresh coconut water: 200ml
Step-by-Step Instructions
Step 1. Prepare the Ribs and Marinade
- Wash and drain the ribs. Pound the ribs with a heavy knife to make them softer when braising.
- Pound garlic, shallots, chili peppers in a mortar to make a paste.
- Marinate the ribs with the paste, sugar, MSG, ground pepper, fish sauce, and caramel. Let it marinate for 20 minutes. (See the video description for caramel making instructions)
Step 2. Sear and Braise the Ribs
- Heat cooking oil in a pan. Fry the ribs until lightly golden brown on both sides.
- Transfer the fried ribs to another pan. Add fresh coconut water and the remaining marinade to the pan.
- Bring the mixture to a boil, then skim off the foam. Braise the ribs, turning occasionally, until the liquid reduces.
- Add another spoonful of fish sauce and stir well.
- Continue to braise until the liquid is almost dry, turning ribs frequently for even cooking and color.
Step 3. Finish and Serve
- Add chopped green onions, stir, and cook until heated through.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Pounding the ribs helps them absorb the flavors better and become more tender.
- Marinating the ribs enhances their flavor and color.
- Fry the ribs before braising to achieve a beautiful color and texture.
- Use medium heat for frying and low heat for braising.
Nutrition
- N/A
FAQs
1. Can I use a different type of meat instead of ribs?
While ribs are ideal for braising due to their bone-in structure, you can substitute with other bone-in cuts like pork shoulder or beef short ribs. Adjust cooking time accordingly; tougher cuts may require longer braising.
2. How can I make the sauce thicker?
If your sauce is too thin after braising, simply simmer it uncovered for a few more minutes to reduce the liquid. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it further.
This Vietnamese-style braised ribs recipe is a guaranteed crowd-pleaser, offering a delicious balance of sweet, savory, and aromatic flavors. The tender, succulent ribs are perfect for a weeknight dinner or a special occasion. Enjoy the satisfying results of your culinary efforts!