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Vietnamese Short Ribs Recipe

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Vietnamese braised spare ribs with sticky caramel sauce are an easy family favorite. You can cook up a big batch to please a hungry crowd!

This recipe is super quick & easy because you can make it in a slow cooker. That’s a huge time saver & means you can spend more time with your family.


Vietnamese short ribs are incredibly tender, juicy and full of flavor. They are also quite simple to make and a perfect addition to any dinner table.

The recipe calls for marinating these ribs in a bath of lemongrass, shallots, fish sauce, sesame oil and sugar to infuse the meat with beautiful flavors. This can be done overnight for maximum flavor, though I recommend grilling these to get the most out of them.

First, combine the marinade ingredients in a large non-metallic bowl and whisk until well combined. Add the ribs and massage the mixture into the meat until evenly coated. Set aside in the refrigerator to marinate at least 2 hours or overnight.

Next, preheat the grill or pan to medium-high heat and sear the short ribs until golden brown, about 4 minutes per side. Transfer to a platter and let rest for about 5 minutes before serving.

This is a great dish to serve for any special occasion and works well with rice, stir-fried leafy greens or grilled vegetables like Vietnamese radish with sliced ginger. It is especially popular during the springtime in Vietnam when the weather is warm enough to enjoy these savory treats outdoors!

Traditionally, this dish is made with pork belly instead of short ribs, but you can substitute the latter in this recipe if you prefer. Just be sure to adjust the seasoning at the end to your liking.

You can also substitute this sauce for a Korean version of the dish. Just omit the coconut water and add a little more fish sauce.

While the ribs are simmering, prepare the grits: Bring the coconut milk, 2 1/2 cups water and 1 teaspoon salt to a boil in a medium saucepan over high heat. Gradually add the grits, whisking constantly. Reduce the heat to low and cook, stirring occasionally, until the grits are tender, 15 to 20 minutes.

Before serving, sprinkle the grits with the pickled vegetables and fresh cilantro. Garnish with sriracha and black sesame seeds to taste.


The most common way to sear short ribs is on the grill, although they can also be cooked in an Instant Pot, Slow Cooker or in the oven. Depending on the cut of short ribs, they may need to be grilled for around 2 to 5 minutes on each side.

You can find short ribs easily at most Asian grocery stores and they are available in both English and “flanken” cuts. The English cut is the more commonly found cut but it is not as meaty and flavorful as the “flanken” cut.

To sear the ribs, coat a pan with oil and heat it to medium-high temperature. Once the pan is hot add the ribs and brown well, about 2 to 3 minutes on each side. Don’t overcrowd the pan and be sure to turn the ribs as they are cooking so that all sides get a chance to brown and caramelize.

After the ribs have browned, transfer them to a pot. Stir in the garlic and onions. This is the most important step in this dish because it releases the flavors of the garlic and onion into the sauce.

The next step is to combine the short ribs with the remaining ingredients. Add the chicken bouillon powder, fish sauce, sugar, salt and pepper to the pot. Mix well until the ribs are fully coated and then reduce the heat to low.

Once the sauce is reduced and a bit thickened, return the ribs to the pot. Taste to see if you need to adjust the seasonings.

Vietnamese spare ribs are a classic Vietnamese comfort food that is a favorite among both kids and adults. It is a delicious, savory and comforting meal that is easy to prepare and serves as a perfect complement to any Southeast Asian spread on the table.

This recipe is best served with steamed jasmine rice and a refreshing side of sliced cucumbers for some light refreshment. It is also a great dish to serve when you have guests over for dinner as it is simple and filling without overpowering the other dishes on the table.


Vietnamese beef stew is a vibrant, aromatic dish that is full of herbs and spices. It is also packed with gelatin-rich short ribs that melt in your mouth. This recipe features a classic caramelized thit kho sauce that gives the meat a deep, sweet and savory flavor.

For this recipe, you will need a large pot or dutch oven. Combine the meat, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, and water in the pot. Cover and simmer on low heat until the meat is tender, about 3 hours.

The longer you cook the beef, the more tender it will become. This can take anywhere from a few hours in the slow cooker to a few days in the oven. You may need to add some more liquid if the meat starts to dry out.

A quick tip: Salting the meat before cooking is a must for creating flavorful short ribs. It allows the salt to permeate throughout the meat and enhances the flavor of the final dish.

Another great way to ensure tender, fall-off-the-bone short ribs is to marinate them overnight in a marinade. In this recipe, we marinate the sliced short ribs in a mixture of shallots, garlic cloves, lemongrass, brown sugar, fish sauce, oyster sauce, rice wine, marmite, and olive oil.

You can also sub out the pork ribs for beef belly and still get great results. Just remember to cut the meat into bite-sized pieces and let the marinade sit for at least an hour before cooking.

If you prefer a more concentrated sauce, you can thicken it with cornstarch in place of water or stock. This makes sure that there is enough sauce to coat all of the noodles and creates a more substantial dish.

This recipe is best served the day it is made, but leftovers can be stored in the refrigerator for up to one week. You can also freeze the thit kho in an airtight container for up to three months.

Vietnamese short ribs are delicious as a main dish with vegetables and noodles, but they can be served as an appetizer or side dish, too. They are easy to make and can be enjoyed by all ages.


Vietnamese short ribs are marinated in aromatics to pack them with flavor before being braised in coconut juice until fall-off-the-bone tender. At the end, the liquid is cooked off and reduced into a sticky glaze that coats the meat and gives it a sweet and savory finish.

To make this dish, start by grilling the ribs on a charcoal or gas grill over medium-high heat. To check the temperature, hold your hand about two inches above the cooking grate; when you can hold it there for 2 to 3 seconds, your fire is hot enough for searing.

Once you have grilled the ribs, cool them, cover with foil, and refrigerate for at least 1 hour. You can also make the sauce ahead of time, then cook through step 4 on the day you plan to serve.

After removing the meat from the braising liquid, skim as much fat as possible and remove any large pieces of meat (if you can handle them). Cut the ribs into bite-sized portions. Set them on a serving platter and drizzle with the remaining braising liquid, scallions, and cilantro.

You can also brush the ribs with some of the braising liquid during step 4. This will help to keep the ribs from drying out on the grill.

When you’re ready to finish cooking, rebuild a medium-high fire as for the searing step and place the short ribs over the flame until browned on one side, about 2 minutes. Brush the other surface with some of the glaze and turn the ribs, continuing to cook until all sides are nicely glazed.

The sauce is a mix of soy sauce, brown sugar, sesame oil, ginger, garlic, and chili garlic sauce. It’s a super-yummy sticky coating that’s so simple to make!

This is the perfect Asian dish for the family, and you can prepare it in advance. You can even do the whole thing in a slow cooker, so it’s perfect for a busy holiday weekend!

These Asian short ribs are tender, fall-apart in your mouth, and packed with Chinese spices. The sauce is fragrant with fresh ginger, Chinese five spice, and a kick of heat from chili paste. A touch of honey rounds out the sweetness.

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