Sweet and sour spare ribs is a dish quite familiar to Vietnamese people. However, not everyone knows how to make it tasty and tender. With the following marinade recipe, you will have a perfect, soft, and flavorful dish.
Ingredients for Sweet and Sour Spare Ribs
– 800g pork spare ribs
– 2 shallots
– 1 clove garlic
Seasonings: Fish sauce, salt, sugar, vinegar, pepper, lard
How to Make Sweet and Sour Spare Ribs
Step 1: Prepare the ingredients
The Northern-style spare ribs get their flavor mainly from traditional fish sauce, vinegar, and sugar, which is different from the Southern style that uses more ingredients. Peel and finely chop the shallots and garlic; some people prefer to grind them, squeeze the wet juice, and set aside the pulp to fry and sprinkle on the dish later.
Additionally, if you want to enhance the color, you can add a little caramel sauce. Prepare the spare rib sauce by mixing 3 tablespoons of 30-degree fish sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, and a little water. If you use fish sauce with a higher degree of salinity, adjust the seasoning to suit your taste.
Step 2: Blanch and marinate the spare ribs
Place the spare ribs in a pot of cold water with some salt and bring it to a boil. Add a shallot for extra aroma. Blanching the spare ribs in cold water first helps remove impurities, while starting with hot water may seal the surface and trap the dirt.
After that, remove the spare ribs, rinse them, and use a sharp knife to make a slit on the back of the ribs where the tendons are, making it easier to eat. To enhance the flavor, marinate the spare ribs with 2 teaspoons of fish sauce, 1 teaspoon of sugar, and 1/2 teaspoon of pepper for about 30 minutes. If you have shallot and garlic juice, add it now.
Step 3: Fry the spare ribs
Heat the lard in a pan and divide the spare ribs into batches to fry them evenly on all sides. At this point, the tendon part of the spare ribs will separate but remain attached. Be careful not to overcook the spare ribs, as they will become dry and less flavorful.
Step 4: Stir-fry in sweet and sour sauce
Fry the shallots and garlic, then add the spare ribs and the mixture of fish sauce, sugar, and vinegar. Simmer over low heat, stirring to coat the spare ribs evenly with the sauce. When the sauce thickens and becomes sticky, and turns a beautiful reddish-brown color, it’s done. Serve the spare ribs on a plate, drizzle with the sauce, and enjoy with steamed white rice.
Step 5: Final product
The spare ribs should be tender, fragrant, and easy to remove from the bone. The dish has a perfect balance of sour, salty, and sweet flavors, and the sauce has a natural, attractive reddish-brown color. It goes well with steamed white rice and pickled vegetables.
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