Tender Braised Pork Spare Ribs in Coconut Water Recipe
This Tender Braised Pork Spare Ribs (Suon Ram Man) recipe features succulent pork ribs marinated with aromatic spices and fish sauce, seared to perfection, then slowly braised in coconut water until tender. Enhanced with quail eggs and garnished with fresh herbs, this one-skillet Vietnamese-inspired dish is a flavorful comfort meal perfect for serving over rice.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Ingredients
Scale
Main Ingredients
- 3 pounds Pork Spare Ribs (Can substitute with baby back ribs cut into 2x1 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
- Preparation: Gather all ingredients and ensure the pork ribs are cut into 2×1 inch pieces if using baby back ribs. Mince the garlic and chop the herbs for garnishing later.
- Marinate the Ribs: In a large bowl, combine the pork spare ribs with the minced garlic, fish sauce, sweet soy sauce, paprika, white pepper, black pepper, and Thai chilies. Toss well to coat all pieces thoroughly. Allow the ribs to marinate for at least 30 minutes to absorb the bold flavors.
- Sear Ribs: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated ribs and sear them on all sides for about 4-5 minutes until they develop a beautiful golden-brown crust, which locks in flavors and adds richness.
- Braise the Ribs: Pour enough coconut water or juice into the skillet to fully cover the ribs. Bring the liquid to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Let the ribs braise for 20 minutes, allowing the meat to become tender and absorb the liquid’s subtle sweetness.
- Add Quail Eggs: If using quail eggs, gently add the boiled eggs into the skillet with the ribs. Continue cooking together for an additional 10 minutes, letting the eggs soak up the braising liquid flavors.
- Thicken the Sauce: Lower the heat to medium-low and continue simmering for another 10 minutes until the sauce reduces and thickens slightly, and the ribs reach a fork-tender texture.
- Garnish and Serve: Finish by sprinkling chopped cilantro, green onion, and fried garlic over the ribs. Serve the braised pork hot, ideally over steamed rice for a complete and satisfying meal.
Notes
- Marinating the ribs for longer (up to 2 hours) will yield even more flavorful meat.
- Substitute quail eggs with regular boiled eggs if preferred.
- Use fresh coconut water for the best natural sweetness and flavor; canned versions may be used if fresh is unavailable.
- Searing the ribs is crucial to develop depth of flavor and seal in juices before braising.
- Adjust the number of Thai chilies to control the heat level of the dish.
Keywords: pork spare ribs, braised ribs, Vietnamese ribs, Suon Ram Man, coconut water braised ribs, quail eggs, one skillet ribs, savory pork dish
