Salty Braised Pork Ribs (Sườn ram mặn) is a classic Vietnamese dish that is beloved for its bold, savory flavors. This recipe delivers fall-off-the-bone tender ribs braised in a salty-sweet garlic sauce. Get ready to transform your kitchen into a Vietnamese bistro as we dive into the art and science of making authentic Sườn ram mặn—a dish that promises to impress at any dining table.
What makes Salty Braised Pork Ribs a popular Vietnamese dish?
- Simplicity – The recipe requires just a handful of common ingredients like pork ribs, garlic, sugar, fish sauce, and lemongrass.
- Big, bold flavors – The combination of salty, sweet, and umami elements creates an addictive flavor profile.
- Tender, fall-off-the-bone meat – The long braise results in incredibly succulent and tender ribs.
- Versatility – The ribs pair nicely with rice or noodles and make a great appetizer or entree.
Ingredients
Salty Braised Pork Ribs require just a handful of ingredients. Here’s what you’ll need:
- Pork ribs – Use baby back or spare ribs. Go for 1 1/2 to 2 pounds.
- Garlic – A head of garlic provides sweetness when caramelized.
- Sugar – Granulated white sugar balances the saltiness.
- Fish sauce – Use reputable brands like Red Boat or Three Crabs.
- Water or stock – Chicken or vegetable broth works.
- Lemongrass – Optional but offers great aroma.
- Garnishes – Herbs, lime, chiles.
| Ingredient | Amount |
| Pork Ribs | 1.5 – 2 lbs |
| Garlic | 1 head |
| Sugar | 2 Tbsp |
| Fish Sauce | 3 Tbsp |
| Water or Stock | 2 cups |
| Lemongrass | 2 stalks (optional) |
Don’t be afraid to improvise! You can adjust sugar, saltiness, and aromatics to taste.
Where can I find these ingredients?
All of the ingredients can be found at major grocery stores. Check the produce, meat, and Asian specialty aisles. Ethnic grocery stores will carry everything, including lemongrass and fish sauce. In a pinch, substitute honey for sugar and soy sauce for fish sauce.
Instructions
Follow these simple steps for foolproof Salty Braised Pork Ribs:
Prep the ribs
- Cut ribs into individual pieces. Save time by asking your butcher to do this.
- Season ribs generously with salt and pepper.
Brown the ribs
- Heat oil in a large pot or dutch oven over medium-high heat.
- Add ribs in a single layer. Do not crowd.
- Brown well on both sides, about 2-3 minutes per side.
- Remove ribs and set aside.
Make the braising liquid
- Smash garlic cloves with the flat of your knife. Leaving whole.
- Char garlic by dry-frying in the pot for 1-2 minutes.
- Add sugar and cook until caramelized, about 1 minute.
- Pour in fish sauce and stock/water. Use a wooden spoon to loosen any browned bits stuck to the bottom.
- Add lemongrass if using. Bruise stalks first with the back of your knife.
Braise the ribs
- Return ribs to the pot along with any accumulated juices.
- Bring to a simmer.
- Partially cover.
- Cook at a gentle simmer for 1-3 hours until fork tender. Flipping ribs halfway through.
Finish and serve
- Transfer ribs to a platter.
- Boil sauce until slightly reduced.
- Pour sauce over ribs.
- Garnish with chopped herbs, chiles, and lime wedges.
- Serve with rice, noodles, or French bread.
Serving Suggestions
Salty Braised Pork Ribs pair nicely with these sides:
- Steamed rice
- Vermicelli noodles
- Vegetables like bok choy
- Salads like green papaya
- Baguette or crusty bread
For drinks, opt for refreshing choices like:
- Vietnamese iced coffee
- Lemongrass ginger tea
- Crisp lager or pilsner beer
- Dry Riesling or Sauvignon Blanc wine
To create a beautiful bowl, garnish with:
- Chopped cilantro, mint, basil
- Sliced chili peppers
- Lime wedges
- Toasted sesame seeds
- Bean sprouts for crunch
FAQ
Can I use other types of meat instead of pork?
Pork is traditional, but you can substitute beef or chicken short ribs. Reduce cook time to 1-2 hours. Chicken may require skimming fat while braising.
How long can I store the cooked ribs in the fridge?
Properly stored, leftover ribs will keep 3-4 days refrigerated. Reheat gently before serving. The sauce may thicken, so add a splash of water when reheating if needed.
What are the health benefits of lemongrass?
Lemongrass contains antioxidants and has antimicrobial properties. It may aid digestion, lower cholesterol, and help detox the body. The citrusy flavor brings tons of aroma without calories or fat.
Why is this recipe considered simple and easy to follow?
Salty Braised Pork Ribs is beginner-friendly for several reasons:
- Short ingredient list – You don’t need to hunt down obscure ingredients. Everything can be found at a mainstream grocer.
- Easy dump and simmer method – Simply brown the ribs, make a sauce, dump everything in the pot, and let it simmer. No complex techniques needed.
- Flexible cook time – The ribs can braise anywhere from 1-3 hours with great results. Short on time? Cook for just an hour.
- Forgiving recipe – It’s hard to mess up this recipe. As long as you follow the general method, it will turn out great every time.
What kind of occasions are Salty Braised Pork Ribs perfect for?
These ribs are a crowd-pleaser and work for all sorts of gatherings:
- Weeknight family dinners
- Casual backyard BBQs
- Game day watch parties
- Lunar New Year and other holidays
- Romantic date nights in
How does this recipe cater to beginners in Vietnamese cooking?
Salty Braised Pork Ribs nicely introduces several hallmarks of Vietnamese cuisine:
- Nuoc mam (fish sauce) – Provides a savory, umami backbone of flavor
- Lemongrass – Offers a subtle citrus aroma
- Garlic – Cloves are caramelized to a sweetness
- Braising method – Low and slow wet cooking yields tender meat
- Tableside garnishes – Herbs, chiles, and lime wedges are served on the side
Conclusion
With an irresistible sticky glaze on succulent, fall-off-the-bone ribs, Salty Braised Pork Ribs deliver a taste of Vietnam in an easy weeknight recipe. The complex sweet, salty, and umami flavors plus simple preparation make this dish a home run for any occasion. Gather friends and family to savor these finger-licking ribs soon! Your tastebuds will thank you.
Sườn Ram Mặn
Notes
- Achieving a Deep Caramel: For a richer caramel flavor, use palm sugar or brown sugar instead of white sugar.
- Adjusting for Sweetness: If you prefer a less sweet dish, start with 1 tablespoon of sugar and add more to taste after simmering the ribs.
- Leftovers: Sườn Ram Mặn can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop.
- Serving Suggestions: This dish pairs well with steamed rice, pickled vegetables, and a side of fresh herbs like cilantro or mint.
Ingredients
- Pork Spare Ribs: 1 - 1 ½ pounds, cut into 1 - 1 ½ inch pieces
- Fish Sauce: 2 - 3 tablespoons
- Shallots: ½ shallot, diced
- Garlic: 2 cloves, minced
- Sugar: 2 tablespoons
- Black Pepper: ½ teaspoon
- Coconut Water or Coco Rico Soda: 1 cup
- Oil: 1 teaspoon
- (Optional) Seasoning Powder: 1 teaspoon
- (Optional) Green Onion: 1 green onion, sliced (white and green parts separated)
Instructions
- Marinate the Pork: In a bowl, combine the pork spare ribs, fish sauce, shallot, garlic, black pepper, and seasoning powder (if using). Toss well to coat the ribs evenly. Marinate for at least 30 minutes, or preferably overnight, in the refrigerator.
- Caramelize the Sugar: Heat the oil in a large pot or Dutch oven over medium heat. Add the sugar and cook, stirring constantly, until it dissolves and turns a deep amber color (about 3-5 minutes). Be careful not to burn the sugar.
- Sauté the Pork: Add the marinated pork ribs to the pot with the caramelized sugar. Increase the heat slightly and sear the ribs on all sides, for about 5 minutes.
- Simmer and Thicken: Pour in the coconut water or Coco Rico soda. Bring to a simmer, then reduce heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the pork is tender and falling off the bone.
- Serve: Once cooked, transfer the pork ribs to a serving plate. Increase heat to medium and reduce the remaining sauce in the pot until slightly thickened. Spoon the sauce over the ribs and garnish with sliced green onion (both white and green parts), if using. Serve hot with steamed rice.
Nutrition Facts
Sườn Ram Mặn
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 400-500 | |
| % Daily Value* | ||
| Total Fat 25-35g | 38.5% | |
| Saturated Fat 10-15g | 50% | |
| Trans Fat | ||
| Cholesterol 80-100mg | 26.7% | |
| Sodium 500-700mg | 20.8% | |
| Total Carbohydrate 15-20g | 5% | |
| Dietary Fiber | 0 | |
| Sugars 10-15g | ||
| Protein 30-35g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!