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Vietnamese caramelized Beef Ribs
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5 from 1 vote

Sticky Vietnamese Beef Riblets: A Sweet and Savory Braise

I major modification on the recipe for Suon Ram Man. I used beef ribs and adjusted the ingredients accordingly.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Beef, Main Course
Cuisine: Asian - BBQ, Vietnamese
Keyword: Baby Back Ribs, Beef Ribs, Vietnamese Food
Servings: 4

Equipment

  • 1 Stock Pot large

Ingredients

The Meat:

  • 2 pounds Beef Back Ribs or Short Ribs Flanken-cut into 1-inch riblets

The Caramel (Nước Màu):

  • 3 tbsp sugar
  • 2 tbsp cooking oil

The Braise:

  • 1 cup Coconut Water
  • 3 tbsp Fish Sauce
  • 1 tbsp Garlic Chili Sauce

The Aromatics & Seasoning:

  • 1/2 cup Green Onions white parts
  • 3 cloves Garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • The Soak: Place the beef riblets in a bowl of lightly salted water. Let them soak for 15 minutes to remove impurities. Drain and wash thoroughly with cold water.
  • The Marinate: Pat the ribs dry. In a bowl, combine the ribs with the white parts of the green onions, minced garlic, salt, and pepper. Mix well and let marinate for 15 minutes.
  • The Caramel Base: Place a large, heavy pot on the stove over medium heat. Add the oil and spread the sugar evenly across the bottom.
  • The "Amber" Moment: Watch the sugar closely as it melts. Once it turns a deep, dark amber brown (the color of a new penny), immediately remove the pot from the heat.
  • The Coating: Add the marinated ribs to the pot. Stir constantly to coat every riblet in the hot caramel. The sugar may seize slightly; this is normal.
  • The Deglaze: Return the pot to medium heat. Add the coconut water and fish sauce. Bring the mixture to a boil, stirring to ensure the caramel is fully dissolved.
  • The Braise: Once boiling, turn the heat down to a low simmer. Cover with a lid and cook for 25 minutes to tenderize the beef.
  • The Reduction: Remove the lid and stir in the garlic chili sauce. Increase the heat slightly to a steady simmer. Cook uncovered for another 25 minutes, stirring occasionally.
  • The Finish: When the liquid has reduced into a thick, gooey glaze that coats the meat, pull the pot off the stove.
  • Serve: Toss in the green onion tops for a final stir. Serve immediately over warm jasmine rice.