Vietnamese-Inspired Caramel Pork Ribs
A little sweet, a little spicy and a little smoky, these pork ribs are sure to hit the spot.
Laura Sorkin of Runamok
3-4 lbs pork ribs or 1 1/2 lbs boneless pork shoulder, cut into 1/2" cubes
1/2 cup Runamok Star Anise Infused Maple Syrup
2 Tbsp soy sauce or fish sauce
3 cloves garlic, minced
1 inch of fresh ginger, minced
1/4 cup white wine or vermouth
1 Tbsp rice vinegar
Salt and pepper
Cut the pork ribs into individual ribs.
Preheat the oven to 350 degrees and find a roasting pan that will fit the ribs in one layer, but snugly. Combine all of the remaining ingredients in the pan and add the ribs, turning them so they are coated all over.
Cover the pan with aluminum foil and put in the oven. Roast for 45 minutes and then remove from the oven.
Remove the aluminum (be careful of steam) and turn the ribs. Replace the cover and put back in the oven for another half hour.
Remove the cover, basting the ribs again and continue to cook. Keep a close eye as the liquid reduces that it doesn't burn on the bottom of the pan. Add a little water if it is already thick.
Cook another 10 minutes to brown the ribs and remove from the oven.
Serve with rice, spewing extra sauce over the meat.