Vietnamese Caramel Pork Ribs

  • Recipe by: Laura Sorkin
  • Prep time: 10 minutes
  • Cook time: 1.5 hours
  • Servings: 4 people

Caramel pork is a Vietnamese dish in which either ribs or cubed pork shoulder is braised in a savory caramel sauce. It does not turn out as sweet as you might imagine, but melds into a nice balance between sweet and salty, like a good bbq sauce. Since pineapple is common in South Pacific cuisine, it seemed a good idea to try our new PIneapple Upside Down Infused Maple as a convenient substitute for making your own caramel.  Ginger Infused would also be incredible. Either way, this will be a hit with the whole family. I tried this dish the first time with ribs and the second with boneless pork shoulder, and both were excellent.

Vietnamese Caramel Pork Ribs

Ingredients

  • 3-4 lbs of pork ribs or 1 ½ lbs boneless pork shoulder, cut into 1 ½ “ cubes
  • ½ cup Runamok PIneapple Upside Down or Ginger Infused Maple Syrup
  • 2 Tbsp soy sauce or fish sauce
  • 3 cloves garlic, minced
  • 1 inch of fresh ginger, minced
  • ¼ cup white wine or vermouth
  • 1 Tbsp rice vinegar
  • Salt and pepper

Instructions

  1. Cut the pork ribs into individual ribs or the pork shoulder into strips. 
  2. Preheat the oven to 350 and find a roasting pan that will fit the ribs or strips in one layer, but snugly.
  3. Combine all of the remaining ingredients in the pan and add the meat, turning it so it is coated all over.
  4. Cover the pan with aluminum foil and put in the oven. 
  5. Roast for 45 minutes and then remove from the oven.
  6. Remove the aluminum (be careful of steam) and stir the meat.
  7. Replace the cover and put back in the oven for another half hour.
  8. Remove the cover, basting the meat again and continue to cook.
  9. Keep a close eye as the liquid reduces that it doesn’t burn on the bottom of the pan.
  10. Add a little extra water if it is already thick.
  11. Cook another ten minutes to brown and then remove from the oven.
  12. Serve with rice, spooning extra sauce over the meat.

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