Vietnamese Lemongrass-Marinated Pork Ribs with Caramel Sauce
Tender pork ribs marinated in a fragrant blend of lemongrass, garlic, and fish sauce, then braised in a rich, savory caramel sauce. This dish offers a delightful balance of salty, umami, and subtly sweet flavors, perfect for a hearty Vietnamese dinner.
Prep Time
120 min
Difficulty
Medium
Servings
4
Calories
650 kcal
Instructions
- 1
Prepare the pork ribs: Cut the ribs into individual or 2-rib pieces. Rinse under cold water and pat dry with paper towels.
~5 min - 2
Prepare the marinade: Finely chop the white and light green parts of the lemongrass. Mince the garlic and finely chop the shallots.
~10 min - 3
In a large bowl, combine the chopped lemongrass, minced garlic, chopped shallots, fish sauce, soy sauce, sugar, and black pepper. Add the pork ribs and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
~10 min - 4
Sear the ribs: Heat the vegetable oil in a large pot over medium-high heat. Add the marinated ribs in batches, searing them on all sides until nicely browned. Remove the ribs from the pot and set aside.
~15 min - 5
Make the caramel sauce: Add the remaining marinade from the bowl to the pot. Cook over medium heat, stirring constantly, until the sugar caramelizes to a deep amber color. Be careful not to burn it.
~5 min - 6
Braise the ribs: Return the seared ribs to the pot. Add the water, star anise, and cinnamon stick. Bring to a simmer, then reduce heat to low, cover, and braise for 60-75 minutes, or until the pork is tender and cooked through. Stir occasionally.
~75 min - 7
Reduce the sauce: Remove the ribs from the pot using a slotted spoon and place them in a serving bowl. Increase the heat of the sauce in the pot to medium-high and simmer uncovered for 5-10 minutes, or until the sauce has thickened to your desired consistency. Discard the star anise and cinnamon stick.
~10 min - 8
Serve: Pour the thickened caramel sauce over the pork ribs. Garnish with fresh cilantro or sliced chilies if desired.
Tips
- For an even richer flavor, you can sear the ribs in the marinade itself after browning them. This will incorporate more of the aromatics into the ribs.
- Serve these ribs with steamed jasmine rice and a side of pickled daikon and carrots for a classic Vietnamese meal.
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