Pressure Cooker Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn) is a simple and popular dish loved by kids and adults all over the World.
Pressure Cooker Vietnamese Caramelized Pork Spare Ribs
Asian food and I have a long history. Chinese because, well, I’m Jewish and it’s what’s for dinner every December 25. 🙂 I have such wonderful memories of my dad and I eating Chinese food, all over Miami. We had our favorite Take-Out Place and several favorite sit down restaurants.
Vietnamese food was introduced to me in the early 90’s and I feel in love with it so much. I’ve never had a Vietnamese dish that I did not absolutely love. Thai, Japanese and Indian food are also in my top five favorites…..you name an Asian Country and there’s a good chance, I love the food.
Becky Nguyen, one of my readers, challenged me to convert her favorite Sườn Ram Mặn Vietnamese Caramelized Pork Spare Ribs for the Pressure Cooker. The recipe she used is inspired by Helen at Panang Cuisine. Being a Vietnamese lover, I immediately took on the challenge.
This Pressure Cooker Vietnamese Caramelized Pork Spare Ribs (Sườn Ram Mặn) recipe is actually very similar to my Bun Thịt Nướng (Vietnamese BBQ Pork Cold Noodle Salad) recipe, which I have been eating regularly and steadily since 1994.
For this recipe, I used Pork Spare ribs. You can either take a clever and chop the ribs into approximately 1.5 inch pieces, or have your butcher do the hard part. I had my butcher cut these babies up for me, as I wanted to make sure I kept all my fingers in tact. 🙂
Some people prefer to cover the ribs with water and add salt and soak for 15 minutes to remove any impurities and gunk from the ribs. I usually do a quick boil instead.
Place the ribs into your Instant Pot or Pressure Cooker cooking pot and cover with water. Select Steam and set time for one minute. If you don’t have a Steam option on your Pressure Cooker, just chose the highest setting and cook for one minute.
Carefully, do a quick release. Use quick movements to toggle the Pressure Valve back and forth to let a little steam out at a time. If you are comfortable, throw a light dish towel over the top, so that the steam doesn’t shoot up and hit your cabinets.
Some people don’t recommend this, however, I’ve been doing that for 13 years, without a problem. I never keep a towel over the Pressure Cooker while cooking or for an extended period of time and only use it when I do a quick release, to prevent making a wet mess everywhere.
Mince the garlic and add it to the meat, along with the other marinade ingredients. Becky prefers to use Better than Bouillon Chicken Base, rather than Chicken bouillon powder. I don’t blame her. I also prefer the Better than Bouillon Chicken Base.
Chop up the white parts of some Scallions and add them to the marinade. Reserve the green parts for later. Shallots are great in place of the Scallions, if you desire.
A stainless steel pot becomes nonstick if you allow it to fully heat prior to adding a fat.
Add just a little oil to the Pressure Cooker cooking pot and swirl it around to heat.
When you hear the sizzle, add in your homemade Nuoc Mau Caramel Sauce recipe that you have on hand, or let’s make it right here, right now.
Okay, here goes…… Carefully add in some water……it may pop because of the oil, so be careful.
Sprinkle in the sugar and swirl it around the pot. The sugar will melt and will start to turn golden.
Keep a close eye on the sauce and when it gets nice and dark and thick, add some hot water to thin the sauce, so you don’t end up with Brittle candy. I mean, if you want to add in some peanuts and then pour all the sauce and peanuts into a mold, you’ll have Peanut Brittle! Hehehehe, I digress.
Anyway, add very hot water, don’t make Peanut Brittle…at least, not right now. Mix in the very hot water, so the sauce is now thin.