Sticky Vietnamese Braised Pork Ribs

Allie 0 Comments
Servings: 4 Total Time: 45 mins Difficulty: Beginner
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Savory, tender pork ribs caramelized and simmered in a rich Vietnamese-style sauce.
a white plate of sticky Vietnamese braised pork ribs for busy dinner

Rain’s tapping on my window like it’s begging to come inside, and honestly, I’m not mad about it.

I love these cozy, wet days when I can cook something tasty and relax white it fills the house with good smells.

Last week, I tried making Vietnamese braised pork ribs, and OMG, my kitchen turned into he best-smelling place ever. It felt like a big hug in food form.

This recipe is SUPER easy for dinner, with sweet and salty flavors that stick to the ribs just right.

I grabbed some pork ribs and a few things I already had, and in no time, I was eating something so good it made gloomy day feel bright.

You HAVE to try this, it’s too good to miss.

Ingredients for Vietnamese Braised Pork Ribs

  • Pork ribs: About 2 pounds of meaty, juicy ribs work best. They turn tender and fall-off-the-bone delicious after braising.

  • Shallot and garlic: 1 large shallot and 3-4 cloves of garlic.

  • Oyster sauce: This thick, dark sauce is savory with a hint of sweet. It’s a game-changer for flavor.

  • Soy sauce: The salty classic. Brings that deep, familiar taste we all love.

  • Fish sauce: Yeah, it’s funky, but oh man, it pulls everything together like magic. This is a must-have for many Vietnamese dishes.

  • Black pepper: A little cracked pepper of some kick.

  • Sugar (to make caramel): Plain old sugar that turns into this sticky, golden caramel.
Marinated pork ribs in a metal bowl with chopped garlic, shallots, and green onions on the side – ingredients for Vietnamese Braised Pork Ribs.

Step-by-Step to Make Vietnamese Braised Pork Ribs

Step 1: Prepare the ribs

  • Chop the pork ribs into small bite-sized pieces.
  • Bring a pot of water to a boil with pinch of salt, then add the ribs and boil briefly to remove any impurities.
  • Drain and rinse the ribs well under cold water, the set a side to dry.

Step 2: Marinate the ribs

  • In a mixing bowl, combine the cleaned ribs with oyster sauce, soy sauce, fish sauce, garlic powder, onion powder, black pepper, and a drizzle of olive oil.
  • Mix everything well and let it set.
  • Finely chop the shallot and garlic.

Step 3: Caramelize and cook the ribs

  • In a heated pan, add a bit of vegetable oil and sugar. Stir the sugar melts and turns a golden brown caramel.
  • Quickly add in the chopped shallot and garlic, stir until fragrant, then add the marinated ribs.
  • Stir fry for a few minutes until the ribs are golden brown on the edges.

Step 4: Simmer

  • Pour in enough water to just cover the ribs.
  • Lower the heat, cover with a lid, and let it simmer for 15-20 minutes until the ribs are tender and the sauce slightly thickens.

Pro Tip

Sear the ribs on medium-high heat first to lock in flavor and get those golden edges. Then simmer on low so the meat gets tender and the sauce turns rich and glossy.

Step 5: Serve

  • Plate the ribs and serve hot with steamed rice.
Vietnamese Braised Pork Ribs served over steamed rice with sliced cucumber and topped with green onions, placed next to a bowl of fresh green onion and cucumber.

How to Store Leftovers

  • If you’ve got some leftovers (which honestly taste EVEN better the next day), let them cool down first.
  • Then just toss everything, including the sauce, into an airtight container and keep it in the fridge. It’s stay good for about 3 days.
  • When you’re ready to reheat, warm it up on the stove over low heat of in the microwave.
  • If the sauce gets a little too thick, just add a splash of water to bring it back to life.
Close-up of Vietnamese Braised Pork Ribs glazed in a rich caramelized sauce, garnished with chopped green onions.

FAQs for This Recipe

1. Can I use baby back ribs or spare ribs for this recipe?

Yes, you can use either. Baby back ribs are more tender and cook a bit faster, white spare ribs have more fat and flavor. Just make sure to cut them into smaller pieces so they braised evenly.

2. Do I have to parboil the ribs first?

Yes, and trust me, it’s WORTH it!!! Boiling them briefly with a little salt helps remove any impurities, dust, or leftover blood. Once time I was lazy and skipped this step, and the ribs tasted and smelled a bit off so I never skip this step again.

3. Can I make this in advance?

Totally. These ribs actually taste even better the next day after the flavors have had time to soak in. Just store them in the fridge and reheat when you’re ready to eat.

4. What should I serve with this?

Steamed white rice is the classic go-to. But if you want to switch it up, jasmine rice or even sticky rice works really well too. A side of picked veggies adds a nice balanced.

5. Can I freeze the leftovers?

Yes, just make sure to let them cool first. Store in a freezer-safe container with the sauce, and freeze for up to 2 months. When you reheat, thaw in the fridge overnight and warm it gently on the stove with a splash of water.

Close-up of Vietnamese Braised Pork Ribs glazed in a rich caramelized sauce over white rice, garnished with chopped green onions.

Sticky Vietnamese Braised Pork Ribs

These Vietnamese braised pork ribs are packed with umami flavor from oyster sauce, soy sauce, and fish sauce, then caramelized to perfection. They’re super comforting, easy to make, and go perfectly with a bowl of hot rice. This is one of those dishes that taste even better the next day.

a white plate of sticky Vietnamese braised pork ribs for busy dinner
Author: Allie Cuisine: Courses: , ,
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Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Servings: 4 Calories: 450 kcal per serving Best Season: Suitable throughout the year

Ingredients

Cooking Mode Disabled

For the ribs:

For the sauce (marinade):

For the stir-fry:

For garnish:

Instructions

  1. Prep the ribs

    • Start by chopping the pork ribs into small, bite-sized pieces. This helps them cook evenly and absorb more flavor.

    • Bring a pot of water to a boil with a pinch of salt. Add the ribs and let them boil for about 2–3 minutes. This helps remove any impurities, leftover blood, and bone bits.

    • Drain the ribs and rinse them well under cold water. Let them sit in a colander to dry while you prep the marinade.

  1. Marinate the ribs

    • In a mixing bowl, add your cleaned ribs, 1 tablespoon each of oyster sauce, soy sauce, and fish sauce, ½ teaspoon each of garlic powder and onion powder, ¼ teaspoon of black pepper, and 1 teaspoon of olive oil.

    • Mix everything together so the ribs are well coated. Let it sit while you prep the other ingredients.

    • Finely chop 1 large shallot and 3–4 cloves of garlic for the stir-fry.

  1. Caramelize and cook the ribs

    • In a large pan, heat up 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of sugar and stir until it melts and turns into a golden caramel. Don’t walk away—it turns fast.

    • Add the chopped garlic and shallot right away. Stir until fragrant, about 30 seconds.

    • Add the marinated ribs to the pan. Stir-fry over medium-high heat for about 5–7 minutes, until the edges of the ribs start to get golden and slightly crispy.

  1. Simmer until tender

    • Pour in just enough water to barely cover the ribs—about 1 cup should do.

    • Bring it to a simmer, then lower the heat to low. Cover with a lid and let it cook gently for 15–20 minutes.

    • During this time, the ribs will soak up all that flavor and the sauce will slowly thicken into something rich and glossy.

  1. Garnish and serve

    • Turn off the heat and let the ribs sit for a couple of minutes.

    • Sprinkle with thinly sliced green onions if you like a little freshness on top.

    • Serve hot with steamed white rice. Trust me, you’ll want extra rice to soak up all that sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 30g47%
Saturated Fat 10g50%
Cholesterol 85mg29%
Sodium 800mg34%
Potassium 400mg12%
Total Carbohydrate 10g4%
Sugars 7g
Protein 30g60%
Vitamin A 50 IU
Vitamin C 1 mg
Calcium 25 mg
Iron 1.5 mg
Vitamin D 10 IU
Vitamin E 0.5 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Keep a close eye on the sugar when making the caramel. Once it starts turning golden, it can burn quickly. Stir gently and be ready to add the aromatics right away.
  • If you want a darker, deeper flavor, let the sauce reduce a little longer with the lid off in the last 5 minutes.
  • Avoid overcrowding the pan during the sear. If your pan is too small, do it in two batches so the ribs brown nicely.
  • This dish pairs really well with a side of pickled mustard greens or cucumber slices.
  • Add the green onions at the very end or right before serving so they stay fresh and vibrant.
  • You can also toss in a boiled egg or two while simmering if you want to stretch the dish a little more, so good with the sauce soaked in.
Keywords: Vietnamese pork ribs, braised ribs, easy Asian dinner, caramelized pork, Vietnamese recipes, pork rib recipe, Asian comfort food
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Allie

Vietnamese girl who loves food a little too much

I'm Allie! I was born in Vietnam and now living in the USA — still eating, still cooking, and loving every second of it. I started cooking when I was 10 after getting totally obsessed with cooking shows (shoutout to my childhood self). Now I’m here to share easy, tasty recipes that make your life better — and your plate happier.

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