Easy Vietnamese Caramelized Pork Spare ribs

Step 1

Preheat your pan to medium high and add oil and sugar:

Step 2

Do not mix until the sugar starts to caramelize. Once the sugar starts caramelizing, at about 3 minutes, mix and watch closely so it does not burn.

Step 3

After 1-2 minutes the caramel turns a medium, then dark brown, add in half of the spare ribs one by one. This happens quickly so have your ribs ready to go. Adding in the ribs slowly will keep the pan hot enough to brown the ribs with the caramel sauce.

Step 4

After about 3-5 minutes, add the other half of the ribs to the pan slowly.

Step 5

While the ribs are browning, dice shallots, garlic and onions

Step 6

After another 3-5 Once all the ribs are browned , add in the diced shallots, onions garlic, and seasonings:

Step 7

Bring to a boil, and Cover and simmer on medium/ medium low for 45 minutes (Chewy Rib) - 1 hour (Fall off the bone)

Step 8

While the ribs are simmering, slice green onions for garnish and prepare shrimp

Step 9

Devein the shrimp, remove head and shell if preferred. I like to leave the shell and tail on.

Step 10

At about the 45 mark, check the ribs for tenderness. If the ribs are tender enough or almost done, remove the lid turn to medium high and let some of the liquids evaporate for about 5-10 minutes for a sticky rib. Leave about ½" of liquids for a sticky rib as the sauce will thicken after turning off the stove. If you like a soupier rib, continue to simmer with the lid on if it is not tender enough yet, or add some water until desired consistency is reached.

Step 11

Once some liquids have evaporated, add the shrimp and cook for about 5 minutes or until fully cooked.

Step 12

Garnish with green onions and Thai chilis and serve with white rice.