Forget tough, chewy ribs! This recipe for Salty Baby Back Ribs delivers fall-off-the-bone tenderness and a captivating salty-sweet flavor profile that will have your family begging for more. We're talking succulent, juicy meat that practically melts in your mouth, seasoned to perfection with a simple yet effective blend of spices. These aren't your grandma's ribs; they're a modern twist on a classic, perfect for a weeknight dinner or a special occasion barbecue. Prepare to be amazed by how easy it is to achieve restaurant-quality results at home.
These Salty Baby Ribs are surprisingly simple to make, requiring minimal ingredients and straightforward techniques. The secret lies in a perfectly balanced dry rub and a low-and-slow cooking method that ensures maximum flavor penetration and juicy results. Ready to transform your next meal? Let's dive into the step-by-step instructions and create some incredibly delicious ribs together!
Tools Needed
- Pot
- Chopsticks
- Basket
- Frying pan
Ingredients
- Baby ribs: 1 kg
- Fish sauce: 7 tablespoons
- Sugar: 3 tablespoons
- Flour: 1 teaspoon
- Chili sauce: 2 tablespoons
- Garlic
- Shallots
- Lard: 3 tablespoons
- Caramel: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Ribs
- Chop the baby ribs into small, bite-sized pieces.
- Boil the ribs in a pot of water until soft. Use chopsticks to check for tenderness; they should pierce easily.
- Drain the boiled ribs in a basket.
Step 2. Make the Salty Sauce
- In a frying pan, heat lard and sauté minced garlic and shallots until fragrant.
- Add fish sauce, sugar, flour, chili sauce, and caramel to the pan. Stir well until the caramel is melted and the sauce is reduced by half.
Step 3. Combine and Cook
- Add the boiled ribs to the pan. Stir-fry over medium heat until the sauce evenly coats the ribs and no more water remains.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Baby ribs are recommended for the most delicious result, but older ribs can be used.
- Boiling the ribs before stir-frying ensures tenderness and allows the meat to absorb the spices fully.
- Lard adds a richer flavor compared to cooking oil, but cooking oil is also an option.
- This dish pairs well with rice and other soups like taro or pumpkin soup.
Nutrition
- N/A
FAQs
1. Can I use a different type of rib?
While baby back ribs are ideal for this recipe due to their size and tenderness, you can adapt it for spare ribs. Just increase the cooking time as spare ribs are generally tougher.
2. How can I make these ribs even more tender?
Try adding a little apple cider vinegar or brown sugar to the rub for extra moisture and tenderness. You can also wrap the ribs in foil halfway through cooking for added steam.
3. What can I do with leftover ribs?
Leftover ribs are amazing! Shred them and use them in tacos, sandwiches, salads, or chili. They're also delicious cold.
These Salty Baby Ribs are a guaranteed crowd-pleaser, offering incredible flavor and effortless tenderness. From weeknight dinners to backyard barbecues, this recipe is versatile and adaptable to your needs. So fire up the grill or oven, and get ready to experience the ultimate in rib perfection!