Vietnamese Caramelized Spare Ribs (Sườn Ram Mặn) — Party Style
A classic Vietnamese dish of tender pork ribs simmered in a savory fish sauce caramel. Glossy, sticky, and deeply aromatic, these ribs are perfect with warm rice and fresh herbs.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Banquet, BBQ, dinner, lunch, potluck
Cuisine Vietnamese
Cutting board & knife
Large skillet
Tongs
Mixing bowl
Ribs
- 3 pounds pork spare ribs cut into small pieces
- 1 and one half tablespoons fish sauce
- 1 and one half tablespoons soy sauce
- 1 and one half teaspoons sugar
- One half teaspoon black pepper
Caramel Sauce
- 3 tablespoons sugar
- 1 and one half tablespoons water
To Cook
- 3 cloves garlic minced
- 1 large shallot sliced
- 1 and one half tablespoons fish sauce
- 1 and one half tablespoons soy sauce
- Three quarters cup water
- Black pepper
To Serve
- Sliced scallions
- Cooked jasmine rice
Marinate ribs with fish sauce soy sauce sugar and black pepper for at least 15 minutes.
Make the caramel by heating sugar and water in a skillet over medium heat until it turns amber. Do not stir. Once caramelized add the ribs and toss quickly to coat.
Add garlic and shallot and cook until fragrant.
Add fish sauce soy sauce and water. Simmer uncovered for 30 to 40 minutes until ribs are tender and sauce reduces to a glossy coating.
Taste and adjust seasoning. Finish with black pepper.
Serve warm with scallions and jasmine rice.
- Cut ribs into small Vietnamese style pieces for faster cooking and better caramelization.
- If sauce reduces too quickly add a splash of water.
- For deeper color let the caramel go slightly darker before adding ribs.
- This dish reheats well and tastes even better the next day.
Keyword fish sauce caramel ribs, Lemongrass Cooking, rice bowl recipes, suon ram man, Vietnamese caramelized ribs, Vietnamese comfort food, Vietnamese pork recipe