This dish is always one of my favorite ASIAN dish!! Whenever we go to an Asian restaurant …if this is on the menu..we would order it. My kids LOVE it and I love it too. I used to make it all the time but lately with packing the kids lunch for school….I don’t make it as often because the FISH SAUCE is a very strong scent and DON’T want my kids to scare off the whole school 🙂 I love making this dish because during the cooking process…I can make the other side items. The spare ribs is SLOWLY braising in the coco rico/fish sauce until the ribs are tender and falling off the bones. This dish can also be kept in the refrigerator for up to a few days. Its a dish that still taste GREAT days after 😉
3 lbs RIb Tips (Pork Spare Ribs)
1 teaspoon salt
1 tablespoon minced shallots
5 cloves minced garlic
1 tablespoon sugar
1 can coconut juice (coco rico)
4 tablespoon fish sauce (2 T marinate and 2 T for cooking)
1 teaspoon cracked black pepper
1 green onion (thinly sliced)
2 tablespoon oil (I used olive oil)
2 tablespoon white sugar
****TIPS: Cut the ribs into bite-size pieces
Fill a small pot with WATER enough to cover the spare ribs and 1 teaspoon salt. Bring the POT of water to a boil then add in the pork spare ribs. Cook for about 5 minutes. Now drain the spare ribs and wash all the impurities off the ribs and the POT.
Marinate the spare ribs with minced shallots, minced garlic, 2 tablespoon fish sauce, crack black pepper, and 1 tablespoon sugar. Let the pork marinate for about 30 minutes. FOR BEST RESULTS refrigerator overnight
While you are waiting for the pork to marinate…make the caramelized sauce. In the pot add the 2 tablespoon sugar and 2 tablespoon oil and stir….KEEP YOUR EYES on the pot and stir!! You don’t want to BURN the sauce because it will be very BITTER!! You want a nice dark golden color. Once you reach the color you want…add in SLOWLY the marinated pork ribs.
2 tablespoon oil and 2 tablespoon sugar
NEXT, stir the pork ribs so it EVENLY coats the caramelize sauce. Giving the pork a beautiful dark amber color.
Once the ribs are mix evenly in the caramelized sauce…add in 2 tablespoon fish sauce and stir.
Add the whole CAN of coconut juice (Coco Rico)
Cover the pot with a LID and turn heat to medium LOW. Let the pork cook for about 30 minutes. Occasionally stir the pork. After 30 minutes…REMOVE the LID and turn heat to low sim and let it simmer for another 30 minutes.
Garnish with sliced green onions or sliced white onions and crack black pepper…SERVE with BIG BOWL of WHITE RICE.
SEASON the pork to taste…some might like it a little more salty…or more peppery 😉
Is there a substitute for the coco rico? I can not find it in my grocery and we do not have an Asian market.
You can use coconut water.