Easy Vietnamese Caramelized Pork Spare ribs recipe

These Caramelized Pork Spare Ribs also known as Sườn Ram Mặn are SO GOOD and SO easy to make!

There is something about This Caramelized Vietnamese Pork ribs, Suon Ram man, and a steaming bowl of white rice that is so satisfying. This pork spare rib recipe is savory, sticky, and slightly sweet, perfect with a bowl of steaming white rice. 

Do you like a sweeter Vietnamese Pork spare rib (Suon Ram man)?

If you like a sweeter Vietnamese pork rib, you can use coconut juice or coconut soda instead of water for a sweeter more pronounced coconut flavor. I like do enjoy this dish on the more savory side so I chose to just use the coconut caramel sauce for a hint of flavor and to achieve the darker color.

Did you know that Coconut Soda is a meat tenderizer?

The benefit of using coconut soda for this Pork spare ribs recipe is that the soda acts as a meat tenderizer while at the same time infusing coconut flavors into the meat.

If you loved these Caramelized Ribs, here are some of my other braised recipes you might love!

• Red Braised Pork
• Chicken Adobo
• Braised Short Ribs

Ingredients

• 3.5 lbs Pork Spare Ribs (Ask butcher to cut into 1-1.5" pieces)
• 1 lbs Shrimp
• 2 Shallots
• 1 tbsp Garlic - 5 Cloves
• 1 Onion - Small
• 2 tbsp Sugar
• 1 tbsp Mushroom Seasoning
• 1 tbsp Chicken Powder
• ¼ cup Water or ½ cup Coconut water or Coconut Soda
• 1 tbsp Caramel Sauce
• 1 tbsp Fish Sauce (Add more to taste later)
• 1 tbsp oil

Garnish

• 1 Green onion (Sliced)
• Thai Peppers

Instructions

• Preheat your pan to medium and add oil and sugar: 2 tablespoon Sugar, 1 tablespoon oil
• Do not mix until the sugar starts to caramelize. Once the sugar starts caramelizing, at about 3 minutes, mix and watch closely so it does not burn.

• After 1-2 minutes the caramel turns a medium, then dark brown, add in half of the spare ribs one by one. This happens quickly so have your ribs ready to go. Adding in the ribs slowly will keep the pan hot enough to brown the ribs with the caramel sauce.
• After about 3-5 minutes, add the other half of the ribs to the pan slowly.

• While the ribs are browning, dice shallots, garlic and onions2 Shallots,1 Onion - Small,1 tablespoon Garlic - 5 Cloves
• After another 3-5 Once all the ribs are browned , add in the diced shallots, onions garlic, and seasonings:1 tablespoon Mushroom Seasoning,1 tablespoon Chicken Powder,1 tablespoon Caramel Sauce,1 tablespoon Fish Sauce,¼ cup Water
• Bring to a boil, and Cover and simmer on medium/ medium low for 45 minutes (Chewy Rib) - 1 hour (Fall off the bone)
• While the ribs are simmering, slice green onions for garnish and prepare shrimp
• Devein the shrimp, remove head and shell if preferred. I like to leave the shell and tail on.

• At about the 45 mark, check the ribs for tenderness. If the ribs are tender enough or almost done, remove the lid turn to medium high and let some of the liquids evaporate for about 5-10 minutes for a sticky rib. Leave about ½" of liquids for a sticky rib as the sauce will thicken after turning off the stove. If you like a soupier rib, continue to simmer with the lid on if it is not tender enough yet, or add some water until desired consistency is reached.
• Once some liquids have evaporated, add the shrimp and cook for about 5 minutes or until fully cooked.
• Garnish with green onions and Thai chilis and serve with white rice.

Notes

If you would like to cook an entire slab of spare ribs, adjust the serving size below to about 5-6. If you would like to make a smaller portion, adjust servings down to your desired serving size.

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