Vietnamese Caramelized Pork Spareribs

Vietnamese Caramelized Pork Spareribs

Some months ago, we were craving for ribs, and usually if we do them, there is only one place in the city we go. Boogies BBQ. THE best people working there, and it is the place where you are ashamed to eat your BBQ beef with the cutlery. It is truly a real home feeling soul food place.

Inspired by Boogies we decided to make this vietnamese spare ribs recipe at home. Yes, we do not have a smoker, but some things are simply better eating outside. And for these occasions we do have restaurant, right?

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I hope you already tried our beef ribs with bbq marinate? They are soooo good. So this time we decided to make some pork ribs with a twist. Vietnamese spareribs with a super tasty caramelised asian inspired BBQ sauce.

Fresh Pork Ribs are the key!

The crucial part for this recipe is good ribs from your local butcher.

Don’t buy already marinated ribs as that marinade is full of sugar. Making your own marinade is quick and easy.

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These Vietnamese pork spareribs were our low-carb dinner, can you believe it? Therefore, we decided to prepare a Vietnamese version of coleslaw, which was the most perfect match ever. Crunchy and fresh carrots and red cabbage.

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If you make this vietnamese spare ribs recipe, make sure to leave a comment and/or give this recipe a rating! We are happy to hear your feedback and how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!

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Vietnamese Caramelized Pork Spareribs

These Vietnamese Pork Ribs are perfect as an appetizer, or as a main on for Asian-style meals
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Vietnamese
Keyword: pork, spare ribs, teriyaki
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 4 people
Calories: 856kcal

Ingredients

Ribs

  • 1.5 kg Pork Spareribs

Marinade

  • 60 ml Soy Sauce
  • 30 ml Fish Sauce
  • 60 ml Teriyaki Sauce
  • 1 tsp Grounded Ginger
  • 1 tsp Lemongrass
  • 2 pcs Garlic Cloves
  • 2 tsp Brown Sugar

Coleslaw

  • ½ pcs Red Cabbage
  • 5 pcs Carrots
  • tbsp Sugar honey or maple syrup can go as well
  • ½ tsp Salt
  • 3 tbsp Rice Wine Vinegar
  • 2 tsp Sesame Oil

Instructions

  • Shred the red cabbage (with a knife) and carrots (with a peeler)
  • In a bowl, mix the carrots and cabbage with sugar, salt, vinegar and sesame oil. Mix everything till evenly coated
  • Set aside and let it rest for minimum 1 hour. Stir occasionally
  • Before marinating the ribs, make sure you remove the membrane from it 
  • Mix all the marinade ingredients 
  • Place the ribs on aluminium foil and pour over the marinate, wrap them up and place in the fridge to marinate, best overnight but few hours will work as well
  • Once ready for baking preheat the oven to 120°C and bake in aluminium foil for 3½ - 4h. Remove the foil and bake it for 10min more
  • The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs
  • Serve immediately with extra barbecue sauce for dipping and Vietnamese coleslaw
  • Enjoy your BeastFeast! 

Nutrition

Calories: 856kcal
Tried this recipe?Mention @beast_._feast or tag #beastfeasteats!

 

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