Quick Recipe Version (TL;DR)
Quick Ingredients
- 2.5 lb pork spare ribs, cut into 1.5-2 in pieces
- 1/4 cup fish sauce, divided
- 3 tbsp granulated sugar (for caramel) + 1 tsp (marinade)
- 6 cloves garlic, minced
- 2 shallots, finely chopped
- 1 cup unsweetened coconut water (or water)
- 1 tbsp neutral oil
- 1 tsp coarsely ground black pepper, divided
- 1-2 Thai chiles, sliced (optional)
- 2 scallions, thinly sliced
- Steamed jasmine rice, for serving
- Optional blanch: 1 tbsp salt + 1 tbsp rice vinegar
Do This
- 1. Cut ribs. Optional: blanch 3 minutes in boiling water with 1 tbsp salt and 1 tbsp rice vinegar; drain and pat dry.
- 2. Marinate ribs 30 minutes with 2 tbsp fish sauce, 1 tsp sugar, half the garlic, and 1/2 tsp black pepper.
- 3. Make caramel: heat 3 tbsp sugar with 1 tbsp water over medium heat until deep amber; add oil.
- 4. Stir in remaining garlic, shallots, and chiles; add ribs and marinade; sear 3-4 minutes to coat.
- 5. Add 1 cup coconut water and 2 tbsp fish sauce; simmer 30-35 minutes, partially covered, stirring occasionally.
- 6. Uncover and reduce 8-12 minutes until sticky and glossy; finish with remaining black pepper and scallions. Serve with rice.
Why You’ll Love This Recipe
- Deep, savory-sweet glaze from fish sauce and caramelized sugar.
- Stick-to-your-chopsticks shine with little bursts of black pepper heat.
- Foolproof method: sear, simmer, and reduce for a luscious, clingy sauce.
- Weeknight-friendly yet impressive enough for guests.
Grocery List
- Produce: Garlic, shallots, scallions, Thai chiles (optional), lime (optional)
- Dairy: None
- Pantry: Pork spare ribs (2.5 lb), fish sauce, granulated sugar, neutral oil, unsweetened coconut water or water, jasmine rice, black pepper, rice vinegar or white vinegar, salt
Full Ingredients
Pork and Marinade
- 2.5 lb pork spare ribs, cut crosswise into 1.5-2 inch pieces
- 2 tbsp fish sauce
- 1 tsp granulated sugar
- 3 cloves garlic, minced
- 1/2 tsp coarsely ground black pepper
Caramel and Braising Liquid
- 3 tbsp granulated sugar
- 1 tbsp water (to start the caramel)
- 1 tbsp neutral oil (canola, grapeseed, or peanut)
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 1-2 Thai bird chiles, thinly sliced (optional, for heat)
- 2 tbsp fish sauce (plus 1-2 tsp more to taste at the end, if needed)
- 1 cup unsweetened coconut water (or water)
Finish and Garnish
- 1/2 tsp coarsely ground black pepper
- 2 scallions, thinly sliced
- Optional: 1 tsp rice vinegar or a squeeze of lime, to brighten
Optional Initial Blanch (for a cleaner sauce)
- 2 quarts water
- 1 tbsp kosher salt
- 1 tbsp rice vinegar
To Serve
- Steamed jasmine rice
- Crunchy cucumber or pickled vegetables (optional)
Step-by-Step Instructions
Step 1: Prep and optionally blanch the ribs
Cut the spare ribs into 1.5-2 inch pieces. For a cleaner sauce and less foam, bring 2 quarts of water to a boil with 1 tbsp salt and 1 tbsp rice vinegar. Add ribs and blanch for 3 minutes. Drain, rinse under cold water, and pat very dry.
Step 2: Marinate for deep savory flavor
In a bowl, toss ribs with 2 tbsp fish sauce, 1 tsp sugar, 3 cloves minced garlic, and 1/2 tsp coarsely ground black pepper. Marinate for 30 minutes at room temperature or up to 24 hours in the refrigerator (cover if refrigerating). Bring back to room temperature before cooking.
Step 3: Make the caramel base
In a heavy 11-12 inch skillet, Dutch oven, or clay pot, add 3 tbsp sugar and 1 tbsp water. Cook over medium heat undisturbed until the sugar melts and turns deep amber, 4-6 minutes. Swirl the pan gently as needed; do not stir. If using a thermometer, target 345-350 F when the caramel reaches a deep amber color. Immediately add 1 tbsp neutral oil to stop the darkening.
Step 4: Build aroma and coat the ribs
Quickly stir in the remaining 3 cloves minced garlic, chopped shallots, and sliced chiles (if using). Cook 20-30 seconds until fragrant. Add the marinated ribs and any juices. Toss and sear 3-4 minutes over medium-high heat until the ribs are lightly browned and evenly coated in caramel.
Step 5: Simmer until tender
Pour in 1 cup unsweetened coconut water (or water) and 2 tbsp fish sauce. Bring to a gentle boil, then reduce to a steady simmer. Partially cover and cook for 30-35 minutes, stirring every 5-7 minutes so nothing sticks. The ribs should be tender but not falling apart.
Step 6: Reduce to a sticky glaze
Uncover and raise the heat to medium. Let the sauce bubble and reduce, stirring frequently, until it turns glossy and thick enough to coat the back of a spoon, about 8-12 minutes. If it thickens too quickly, add 2-3 tbsp hot water and continue reducing to a syrupy consistency that clings to the ribs.
Step 7: Finish, balance, and serve
Turn off the heat. Sprinkle in the remaining 1/2 tsp coarsely ground black pepper and the scallions. Taste and adjust: add 1-2 tsp fish sauce for salt, a pinch of sugar for sweetness, or 1 tsp rice vinegar or a squeeze of lime for brightness. Serve hot over steamed jasmine rice, spooning the sticky sauce over the top.
Pro Tips
- Color is your guide: caramel should be deep amber, not light tan and not near-black. Swirl, do not stir, to avoid crystallization.
- Coconut water adds subtle sweetness and body. If using plain water, you may want a tiny extra pinch of sugar at the end.
- Stir regularly once reducing so the glaze does not catch. A wide pan helps evaporation and gloss.
- Use coarsely cracked black pepper for those little bursts of heat in every bite.
- If the glaze turns too thick or grainy, whisk in 1-2 tbsp hot water off heat to smooth it out.
Variations
- Lemongrass Suon Ram Man: Add 1 large stalk lemongrass (pale part only), finely minced, with the shallots.
- Spicy Chili Caramel: Replace half the black pepper with 1-2 tsp chili flakes and keep the Thai chiles.
- Pressure Cooker Shortcut: After searing, pressure cook with the liquid for 15 minutes at high pressure, quick release, then reduce the sauce on the stovetop to a glaze.
Storage & Make-Ahead
Marinate the ribs up to 24 hours ahead. Cooked ribs keep 4 days in the refrigerator in an airtight container or 2 months in the freezer. Reheat gently on the stovetop with a splash of water until the sauce loosens and becomes glossy. For a touch of char, broil on a foil-lined sheet for 2-3 minutes before serving, then spoon over the reheated glaze.
Nutrition (per serving)
Approximate: 600 calories; 27 g protein; 41 g fat; 16 g carbohydrates; 1200 mg sodium. Values will vary based on cut, trimming, and exact reductions.
