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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.