Vietnamese Caramelized Spare Ribs – Thit Ram
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spare ribs
- 1 teaspoon garlic, chopped
- 1 teaspoon shallot (s), chopped or the white part spring onions
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper
- 1 teaspoon vegetable broth or meat broth, instant
- 1 teaspoon sugar, possibly a little more
- 0.5 ½ glass water, or coconut water
- 1 teaspoon fish sauce
Print Recipe
Pin Recipe Instructions
- First you cut the spare ribs past each bone into individual pieces. Each piece is divided in the middle of the bone, so that pieces approx. 4 x 3 cm are created. These small pieces are seasoned with garlic and shallots (or spring onions), vegetable broth (or meat broth), salt and pepper, mixed well and left to marinate for about 15 minutes.
- In a saucepan, add a teaspoon of oil and sugar (add enough so that the oil is completely covered) and wait until the sugar has melted. Add the meat-spice mixture and briefly sear on all sides (approx. 4 minutes). Then add water (or coconut water) and the fish sauce (if necessary a teaspoon of sugar if necessary) and turn down the heat on medium heat. Put the lid on and let the pieces of meat simmer for about 25 minutes.
- Then remove the lid, stir briefly and let simmer again for another 25 minutes without the lid, so that the sauce is reduced.
- When the ribs are reddish-brown in color and the sauce is almost over cooked, this dish is ready. Serve on a plate and possibly cut spring onions as a garnish.
- Goes well with rice.
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