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Ingredients (for 5-6 eaters)
About ribs and marinated ingredients:
- 800 grams of young ribs (choose small ribs with bright color. It is better to choose ones containing cartilage)
- 3 tablespoons of fish sauce
- 1 teaspoon of salt
- 1.5 tablespoons of “nước hàng” (melted sugar)
- 1 teaspoon of brown sugar (to your liking)
- 1/2 teaspoon pepper
- 1/4 teaspoon monosodium glutamate (optional)
- 3-4 garlic cloves
- 4-5 purple onions
- 4-5 spring onion stalks (cut the white part to marinate ribs).
- 2/3 of a ripe pineapple (choose pineapples with big eyes and natural aroma)
- 1/2 tablespoon of sugar for sweeter pineapple (to your liking)
- 2 - 2.5 cups of fresh coconut water
- Vegetable oil
- Salt, crushed ginger
How to make?
- Wash young ribs. Boil a pot of water and put ribs, a little salt, and crushed ginger inside. Then, take them out and wash them again.
- Use a mortar and a pestle to bray salt, garlic, purple onion, and the white part of scallion. Add fish sauce, brown sugar, pepper, monosodium glutamate, and stir.
- Put ribs in a large bowl, pour the mixture in step 2 on, and squeeze so that ribs can be fully infused. Ribs should be marinated for at least 20-25 minutes. Ribs are more delicious if being marinated overnight.
- In a pan, fry the onion and garlic, put pineapple and a little sugar if you like sweet flavor. After about 3-5 minutes, when the pineapple turns clear, turn off the heat.
- Put marinated ribs in a pan and stir fry for a few minutes. After that, put ribs and sauce in a pot to braise. It is better to braise in a clay pot. Add fresh coconut water. Lower the heat, braise for 40-50 minutes until the ribs are soft.
- Add pineapple and braise for more 3-5 minutes so that pineapple can be deeply soaked in sauce.
- Put ribs, pineapple, and sauce in a bowl. Add spring onion, pepper, and chili. This dish is the best when served with hot rice.
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