Vietnamese Caramelized Pork Rib Recipe
Let me brag here a bit—my kimchi was a huge success…although I’m still giving it a few more days of fermentation before I go ahead and chill it. And it went particularly well with Vietnamese ribs.
In addition to being a little gaga for Korean food lately, I’m also on a caramelization kick, craving anything with caramel. Ribs, tarts, cookies, cakes, frostings…you name it, I’m gonna caramelize it. But really – is there anything better than caramelized ribs? 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, then pull out a roasting pan with a jumble of the most succulent caramelized ribs that took almost no effort.