Dinner

Tender Braised Pork Spare Ribs in Coconut Water Recipe

Name: Tender Braised Pork Spare Ribs in Coconut Water Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Vietnamese
Ingredients: 3 pounds Pork Spare Ribs (Can substitute with baby back ribs cut into 2×1 pieces); 7 cloves Garlic (minced); 0.25 cup Fish Sauce; 1 tablespoon Sweet Soy Sauce; 0.5 teaspoon Paprika; 0.25 teaspoon White Pepper; 0.25 teaspoon Black Pepper; 2 small Thai Chilies; 2 tablespoons Vegetable Oil (for searing); 2 to 2.5 cups Coconut Water/Juice (avoid chicken stock for braising); 10 Quail Eggs (optional); 2 sprigs Cilantro (chopped); 2 sprigs Green Onion (chopped); 1 teaspoon Fried Garlic (optional)

Byluca Carter March 26, 2026March 26, 2026

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Introduction

Tender Braised Pork Spare Ribs, or Suon Ram Man, is a flavorful Vietnamese dish that combines savory, sweet, and spicy notes. Slowly braised in coconut water with aromatic spices, the ribs become melt-in-your-mouth tender. This one-skillet recipe is both comforting and impressive for any meal.

A wooden round board holds a pile of six glazed pork ribs stacked closely, showing a rich brown color with shiny, sticky sauce covering crispy skin and tender meat beneath, small pieces of fresh green herbs scattered on top and around, with a lemon wedge blurred in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds Pork Spare Ribs (can substitute with baby back ribs cut into 2×1 pieces)
7 cloves Garlic (minced)

0.25 cup Fish Sauce
1 tablespoon Sweet Soy Sauce

0.5 teaspoon Paprika
0.25 teaspoon White Pepper

0.25 teaspoon Black Pepper
2 small Thai Chilies
2 tablespoons Vegetable Oil (for searing)

2 to 2.5 cups Coconut Water/Juice (avoid chicken stock for braising)
10 Quail Eggs (optional)
2 sprigs Cilantro (chopped)

2 sprigs Green Onion (chopped)
1 teaspoon Fried Garlic (optional)

Instructions

Step 1: In a large bowl, combine the pork spare ribs with minced garlic, fish sauce, sweet soy sauce, paprika, white pepper, black pepper, and Thai chilies. Marinate for at least 30 minutes to let the flavors develop.

Step 2: Heat vegetable oil in a large skillet over medium-high heat. Sear the marinated ribs on all sides for 4-5 minutes until golden brown.
Step 3: Pour enough coconut water or juice into the skillet to fully cover the ribs. Bring to a boil, then reduce heat and simmer for 20 minutes.
Step 4: Gently add the boiled quail eggs to the skillet and cook with the ribs for another 10 minutes.

Step 5: Lower heat to medium-low and continue cooking for 10 minutes until the sauce thickens and the ribs are tender.
Step 6: Garnish with chopped cilantro, green onion, and fried garlic. Serve hot over rice for a satisfying meal.

Tips & Variations

Substitute baby back ribs if spare ribs are unavailable for a leaner cut.

Add extra Thai chilies if you prefer more heat.
Use fried shallots instead of fried garlic for a slightly different crunch and flavor.
If quail eggs are hard to find, regular boiled eggs can be used as a substitute.

Storage

Store leftover ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often deepen after a day, making leftovers even more delicious.

How to Serve

This image shows a close-up of five cooked ribs stacked on a round wooden board. Each rib has a shiny, sticky glaze covering the brown and golden meat, with visible grill marks and a bit of charring. The ribs are sprinkled with small green herb pieces on top for color contrast. In the background, out of focus, there is a bright yellow slice of lemon and some gentle green leaves. The wooden board sits on a white marbled surface, adding a clean and fresh touch to the presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken stock instead of coconut water?

Coconut water is recommended because it adds a subtle sweetness that complements the dish. Chicken stock will change the flavor profile and is best avoided for this recipe.

How do I know when the ribs are tender enough?

The ribs should be easy to pull apart with a fork and have no resistance when bitten. The slow simmering in coconut water helps break down the collagen for tender meat.