Vietnamese Sesame Spareribs Recipes

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VIETNAMESE BRAISED PORK RIBS



Vietnamese Braised Pork Ribs image

Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.

Provided by David Tanis

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish

Steps:

  • Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
  • Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
  • Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
  • Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
  • Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 38 grams, Carbohydrate 15 grams, Fat 65 grams, Fiber 1 gram, Protein 78 grams, SaturatedFat 23 grams, Sodium 1146 milligrams, Sugar 7 grams, TransFat 1 gram

VIETNAMESE SESAME SPARERIBS



Vietnamese Sesame Spareribs image

God help me! I can eat these forever. The flavors are so intense and just a blast to savor!! We eat this with jasmine rice, and steamed broccoli seasoned with black pepper. The key to this recipe is the sweet and sour sauce, it is completely different than the traditional Chinese kind, not too sweet, definitely not syrupy and is pungent, sour, sweet and just a lot of fun. When this sauce gets mixed in with the rice...oh my!

Provided by Doelee

Categories     Pork

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 14

1 1/2 lbs pork spareribs, the little ones
2 scallions, finely sliced
2 tablespoons sesame seeds (optional because I have been out of these and they are scrumptious without them too)
1/2 teaspoon salt
3 tablespoons fish sauce
2 tablespoons honey
1 teaspoon flour
1 teaspoon sugar
2 garlic cloves, finely minced
3 tablespoons sugar
2 tablespoons lime juice or 2 tablespoons lemon juice
1/2 cup warm water
3 tablespoons fish sauce
1/2 teaspoon ground red chili pepper

Steps:

  • In large bowl, mix scallions, sesame seeds, salt, fish sauce, honey, flour and sugar. Marinate in mixture overnight -- or for 24 hours, it makes a difference! You can marinate for 15 minutes, but I noticed the flavors are amazing when marinated for longer.
  • Preheat oven at 350°F
  • Bake spareribs for 20 minutes, turning occasionally. Turn oven to broil and broil ribs for 5 minutes, turning frequently. Serve with sweet and sour sauce. The fish sauce will smell kinda strong and weird while cooking -- don't worry it doesn't taste that way.
  • Sweet and sour sauce:.
  • In bowl, mix garlic, sugar, citrus juice, water and fish sauce until the sugar is dissolved. Stir in chili pepper.

Nutrition Facts : Calories 1208.4, Fat 84.9, SaturatedFat 31, Cholesterol 265.4, Sodium 5021.6, Carbohydrate 47.1, Fiber 1.9, Sugar 40.9, Protein 63.3

VIETNAMESE CARAMELIZED PORK



Vietnamese Caramelized Pork image

My quick home version of one of my favorite recipes. Serve with jasmine rice.

Provided by cvucvu1

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup white sugar
2 pounds pork spareribs, cut into 1-inch pieces
2 green onions, cut in 2-inch lengths
1 green chile pepper, chopped
1 teaspoon ground black pepper
2 shallots, finely chopped
2 cloves garlic, minced
salt to taste
1 teaspoon Asian (toasted) sesame oil
1 tablespoon green onion, thinly sliced and separated into rings

Steps:

  • Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
  • When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

Nutrition Facts : Calories 656.8 calories, Carbohydrate 56.8 g, Cholesterol 119.8 mg, Fat 34.7 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 11.7 g, Sodium 97.9 mg, Sugar 51.6 g

SESAME PORK RIBS



Sesame Pork Ribs image

No one ever believes how little effort it takes to make these tender, juicy ribs. The flavor of the lightly sweet and tangy sauce penetrates through the meat as the ribs simmer in the slow cooker. -Sandy Alexander, Fayetteville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 5 servings.

Number Of Ingredients 13

3/4 cup packed brown sugar
1/2 cup reduced-sodium soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons white wine vinegar
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper flakes
5 pounds bone-in country-style pork ribs
1 medium onion, sliced
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions

Steps:

  • In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-qt. slow cooker; top with ribs, and sauce. Cover and cook on low for 5-6 hours or until meat is tender. , Place ribs on a serving platter; sprinkle with sesame seeds and green onions.

Nutrition Facts :

SPARERIBS KOREAN STYLE



Spareribs Korean Style image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 to 4 pounds spareribs, cut into 2-inch sections
1/4 cup sesame seeds
2 tablespoons chopped garlic
1/3 cup sugar
5 nickel-size pieces of ginger
1/2 cup soy sauce
2 tablespoons sesame oil
Salt and pepper
1/2 cup chopped scallions

Steps:

  • Place a large skillet that can hold ribs in one layer over high heat. Add ribs and 1 cup water. Boil, turning ribs occasionally, until liquid has evaporated. Reduce heat to medium, and brown ribs in their own fat, turning occasionally, for about 5 minutes. Meanwhile, place sesame seeds in a small skillet over medium heat. Shake pan occasionally until seeds brown slightly and begin to pop.
  • Add garlic and half the sesame seeds to skillet with ribs, and stir. Cook 30 seconds. Add sugar, ginger, soy sauce, 1 tablespoon sesame oil and 1/2 cup water. Turn heat to medium-high, and cook, turning ribs occasionally, until liquid is thick and dark. If ribs are tender at this point, they are ready. If not, add another 1/2 cup water and continue to cook until they are.
  • Add the salt and pepper to taste and the remaining sesame seeds and sesame oil. Stir the dish once, sprinkle with scallions, and serve.

VIETNAMESE LEMONGRASS SPARERIBS



Vietnamese Lemongrass Spareribs image

From the "What seems to be now very expensive cookbook" The simple art of Vietnamese cooking. The first time I made this I couldn't find lemongrass so I used lemongrass oil--it's not the same as using the real deal. --EDIT-- these are supposed to be a little charred (or burnt) Asian ribs tend to be this way. Also if you use a mortar for the lemongrass and onions, there will be no big pieces that can burn.

Provided by Xexe383

Categories     Meat

Time 3h30m

Yield 1 Rack, 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs spareribs
8 garlic cloves
2 shallots
1 teaspoon black pepper
1 teaspoon salt
3 tablespoons sugar
2 tablespoons fish sauce (nouc cham)
1 tablespoon dry white wine
1 tablespoon vegetable oil
1 teaspoon dried lemon grass (if you have fresh lemongrass use a little more)

Steps:

  • preheat oven to 500°F.
  • Starting on one end of the ribs pull off the thin membrane that covers the bones and the flap of meat on the underside of the ribs.
  • Use a knife to help loosen any stubborn spots.
  • Then trim as much fat as you can from the ribs and cut down between the bones to separate the ribs.
  • In a mortar, pound together the garlic, shallots, pepper and salt.
  • Stir in the sugar, fish sauce, lemongrass, wine and oil.
  • Arrange the ribs in a single layer on a shallow dish.
  • Pour the marinade over them and coat well.
  • Marinate in room temperature for at least 3 hours or, covered, in the refrigerator overnight.
  • Put the ribs on a large baking pan and roast on the top shelf until crusty and dark, about 30 minutes.
  • serve hot or at room temperature.

Nutrition Facts : Calories 815.5, Fat 59.6, SaturatedFat 21.3, Cholesterol 228.6, Sodium 1028.5, Carbohydrate 10.7, Fiber 0.2, Sugar 6.6, Protein 55.8

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