Servings: 4 people
Ingredients
- 1 pound pork ribs (spare ribs, baby ribs) (450g)
- 3 slices ginger (shallots/scallions) (for parboiling)
- 1 tbsp fish sauce (for the marinade)
- 2 tbsp cornstarch (tapioca starch/potato starch) (for the marinade)
- 1 tbsp minced shallots
- 1 tbsp garlic
- Cooking oil
Sauce
- 2 tbsp fish sauce (to your taste)
- 1 tbsp rice vinegar (5%) (to your taste)
- 1 tbsp granulated sugar (to your taste)
- 2 tbsp ketchup (optional)
- ½ cup Water (125ml)
Instructions
- Fill a pot with enough water to cover the ribs. Add a pinch of salt and ginger. Add the ribs, bring the water to a boil, and cook for 3-4 minutes, skimming off any impurities that rise to the surface. Drain and rinse the ribs thoroughly under cold water.
- Marinate the ribs with fish sauce and then give them a light coating of cornstarch. Let them sit for 15 minutes to soak up the flavors.
- In a bowl, mix together the fish sauce, vinegar, sugar, ketchup, and water.
- In a skillet, heat a bit of cooking oil and quickly sear the marinated pork ribs until they’re golden brown on all sides. Remove the ribs and set aside.
- Pour off most of the oil from the skillet, leaving about 1 tablespoon. Add minced garlic and shallots, and sauté until fragrant. Place the pork ribs back in the skillet, pour in the prepared sauce, and add just enough water to cover the ribs. Cover with a lid and let it simmer over medium-low heat.- For fall-off-the-bone tenderness, cook for about 60 minutes.- For a slightly firmer texture, which is often preferred in Vietnam, cook for 30-40 minutes.
- When the pork ribs are tender to your liking, take off the lid and raise the heat. Allow the sauce to simmer until it thickens, creating a luscious glaze that clings to the ribs.
- Garnish with scallions and serve the ribs hot with a side of steamed rice. Enjoy your meal!
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