Preparation
15 minutes
Cooking
45 minutes
Difficulty
Easy
Fresh ribs are often used as the main ingredient for grilled dishes, soup dishes, and even braised dishes. Therefore, TasteVN wants to share with you the way to cook tender ribs with pickled plum that is rich and delicious, suitable for changing the family’s taste. Let’s get cooking!
Ingredients for Tender Ribs with Pickled Plum For 4 people
Tender ribs 2 kg Carrots 2 pieces Potatoes 4 pieces Onions 2 pieces Pickled plum chili sauce 270 gr (1 bottle) Ketchup 2 tablespoons Chili sauce 1 tablespoon Oyster sauce 1 tablespoon Cooking oil 1 tablespoon Shallots 2 tablespoons (minced) Tapioca flour 1 tablespoon (diluted with water) Common seasoning a little (Sugar/ salt/ seasoning powder/ fish sauce/ monosodium glutamate)
How to choose fresh ingredients
How to choose good pork ribs
- You should pay attention to choose pieces of ribs with bright colors, light pink or light red, without any bluish-purple tint or bruises.
- Press the meat with your hand; if it still bounces back well and the surface is dry without any slimy fluid, you can buy it.
- The rib bones should be small and slightly flat, as this means there will be more meat, and the dish will be tastier when cooked.
- Choose pieces of ribs with a balanced ratio of lean meat and fat; the less fat or no fat, the better.
How to choose good potatoes
- You can choose potatoes that are round and evenly shaped, with smooth, shiny skin, not bruised, without insect bites, and intact.
- Hold the potato and feel that it is heavy, the weight corresponds to its size, and when you squeeze it gently, it feels firm enough, not too soft or mushy, then you can choose to buy it.
- Avoid choosing potatoes that have sprouted, as they may be harmful to health. Potatoes with wrinkled skin, soft to the touch, and leaking water are due to long storage and should not be purchased.
How to choose fresh carrots
- Choose carrots that are long and slender, of moderate size, not too big or too small, intact, and not bruised or rotten.
- Fresh carrots have bright colors, smooth skin, and the green tops are still fresh and tightly attached to the body of the carrot, making them hard to separate.
- Avoid choosing carrots with wrinkled skin, scratches, that feel soft to the touch, or have wilted leaves, as they are no longer fresh.
How to make Stewed Spare Ribs
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Prepare spare ribs
Cut the ribs into bite-sized pieces, wash them thoroughly, then let them drain a bit.
How to remove the fishy smell from ribs- Use a mixture of salt and lemon to rub all over the rib pieces for about 2 minutes, then rinse with water.
- Soak the ribs in a mixture of diluted alcohol and water for about 10 – 15 minutes; after rinsing, the smell will be gone.
- Blanch the ribs in boiling water with a little crushed onion added; after 3 minutes, take out the ribs and rinse them clean, which effectively removes the fishy smell.
See details: Great tips for removing the smell from various types of meat that women should know
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Marinate spare ribs
Marinate the ribs with 1 bottle of pickled chili sauce, 2 spoons of ketchup, 1 tablespoon of chili sauce, 1 tablespoon of oyster sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1 teaspoon of salt, 2 tablespoons of sugar, and 1 tablespoon of fish sauce.
Mix well to dissolve the seasonings, and let it sit for about 30 – 60 minutes to allow the flavors to penetrate evenly.
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Prepare the remaining ingredients
Vegetables bought should have their skins removed and be washed clean. Carrots and potatoes should be cut into small, even pieces, the size depending on the family’s preference.
The onion should be cut in half vertically, then continue to cut into wedges.
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Sauté the ribs
Add 1 tablespoon of cooking oil into a pot to sauté 2 tablespoons of minced shallots until fragrant, then quickly add all the ribs and stir continuously over medium heat.
Note: Sautéing the ribs first will help them render fat, firm up, and absorb the seasonings better. -
Braising Ribs
When the ribs start to firm up, add enough water to just cover the meat, increase the heat until it boils, then reduce the heat, cover tightly, and simmer for about 15 – 20 minutes.
After enough time, turn off the heat, wait about 3 – 4 hours, then start braising with vegetables.
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Completion
Put the pot back on the stove, simmer for about 30 more minutes on low heat to make the meat more tender. At this point, you can add the carrot and cook for about 5 minutes, then add the potato and cook for another 5 minutes.
Taste and adjust the seasoning, then add the diluted tapioca flour mixture, continue to stir until it reaches the desired thickness, then add the onion, and boil before turning off the heat.
Tip: It is recommended to add the tapioca mixture gradually, a little at a time to easily control the thickness of the broth, avoiding adding too much which will not taste good. -
Final Product
The ribs are simmered on low heat until tender and delicious, thoroughly absorbing the rich flavors of the pickled plum along with a slightly salty-sweet seasoning and a hint of spiciness that stimulates the taste buds while eating. Served with carrot and potato that are cooked just right, soft but not mushy, with a unique creamy taste.
When eating, pair it with bread or fresh noodles, and dip in a mixture of salt, pepper, and lime to enhance the rich flavor if you like!
Hope that with the how to cook braised pork ribs with pickled plum recipe that TasteVN just shared can help you change the taste for your family. Wishing you success!
*Refer to images and recipes from the YouTube channel: Khang’s TV
