Vietnamese-style Caramelized Pork Ribs
I’ve had so many requests for my Vietnamese-style caramelized ribs recipe, the kind you sometimes find in Vietnamese restaurants in Paris, particularly in Belleville as well as the Vietnamese restaurants in the 13th arrondissement, which is known as the quartier asiatique.
Part of their appeal, of course, is the sticky, sweet-salty glaze. But with this recipe, don’t need a grill or any fancy equipment. You begin with an inexpensive cut of meat and after about 15 minutes worth of work, you pop the whole thing in the oven for a couple of hours. Later, you’ll pull out a roasting pan with a jumble of the most succulent, moist, juicy caramelized ribs you can imagine, with no effort.
Check out the recipe in my book, My Paris Kitchen!
