One-Sun-Dried Ribs, or sườn một nắng, are a cherished Vietnamese delicacy, especially popular during Tet, the Lunar New Year. This traditional recipe transforms humble pork ribs into a flavorful and intensely aromatic treat. The secret lies in the sun-drying process, which concentrates the meat's natural sweetness and allows the marinade to deeply penetrate, resulting in ribs that are both tender and subtly chewy. The unique flavor profile, a balance of savory, sweet, and slightly smoky notes, makes these ribs a truly unforgettable culinary experience. They're perfect for festive gatherings or a special family meal.
Beyond the captivating aroma and rich taste, sườn một nắng offers a fascinating glimpse into Vietnamese culinary heritage. This isn't just a dish; it's a testament to time-honored techniques and the simple elegance of fresh ingredients. Ready to embark on this culinary adventure and create your own batch of these delectable ribs? Let's dive into the step-by-step guide below.
Tools Needed
- Knife
- Blender
- Bowl
- Hooks
- Frying pan/Air fryer/Grill
Ingredients
- Ribs: 2 kg
- Lemongrass: 200g
- Garlic: 50g
- Chili peppers: 2
- Sugar: 2 tablespoons
- Fish sauce: 1 tablespoon
- Soy sauce: 4 tablespoons
- Annatto oil: 2 tablespoons
- Seasoning powder: 2 tablespoons
- Ngo sweet powder: 1 teaspoon
- Five-spice powder: 10g
Step-by-Step Instructions
Step 1. Prepare the Ribs and Marinade
- Wash and chop the ribs into bite-sized pieces.
- Finely slice the lemongrass and garlic.
- Blend the lemongrass, garlic, and chili peppers.
- Prepare the marinade by mixing sugar, fish sauce, soy sauce, annatto oil, seasoning powder, Ngo sweet powder, and five-spice powder.
- Add the blended ingredients and the chopped ribs to the marinade. Mix well and massage the ribs to ensure even coating.
- Marinate for at least 1 hour (or overnight for best results).
Step 2. Sun-Dry the Ribs
- Hang the marinated ribs on hooks to dry in direct sunlight for one day, turning occasionally to ensure even drying.
Step 3. Cook the Ribs
- Fry, air fry, or grill the sun-dried ribs until golden brown.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Use ribs with more meat to prevent shrinkage during drying.
- Choose a sunny day for drying the ribs to achieve the best color and flavor.
- If the ribs are not fully dried after one day, store them in the refrigerator and continue drying the next day.
- Sun-drying enhances the juiciness and sweetness of the meat.
- Serve with rice, bread, or cucumber pickles.
Nutrition
- N/A
FAQs
1. How long do I need to sun-dry the ribs?
Typically, 4-6 hours of direct sunlight is sufficient, but this depends on your climate and the thickness of the ribs. The ribs should feel slightly firm and sticky, but not completely dried out.
2. Can I use any type of pork ribs?
Stout, meaty ribs work best. Spare ribs or baby back ribs are both excellent choices. Avoid very thin ribs, as they might dry out too much.
3. What can I do if I don't have direct sunlight?
A low oven (around 170°F/77°C) with the door slightly ajar can help dehydrate the ribs, but the flavor won't be exactly the same as sun-dried ribs. Alternatively, you can use a food dehydrator.
Enjoy the delightful taste of your homemade One-Sun-Dried Ribs; they're a perfect addition to your Tet celebrations or any special occasion. The unique flavor and satisfying texture will surely impress your family and friends. Happy cooking!