Suon non rim is a common choice for an evening meal. The pleasure is in the thick glaze wrapping each golden brown rib. The hard part is the last stretch, when the liquid drops fast and the ribs can scorch before they are seasoned through.
The ribs are blanched for 3 minutes and rinsed once more before marinating. That step clears the scum, so the glaze stays clear rather than cloudy. Then comes 15 to 20 minutes in the marinade before the pan goes on.
This batch weighs about 970g, at roughly 153 calories per 100g.
Method
Rinse the ribs, chop into short pieces, wash in lightly salted water, then rinse again.
Bring water to a boil, blanch the ribs for 3 minutes over medium heat, lift out, rinse and drain.
Marinate the ribs with half the minced garlic and half the minced shallot, 1 teaspoon chili powder, 1 tablespoon fish sauce, 3 tablespoons kOBE Monk Fruit Blend, 1 tablespoon honey, 1 teaspoon cooking oil, 1/2 teaspoon MSG, 1/2 teaspoon seasoning powder, 1/2 teaspoon black pepper, 1/2 teaspoon salt and 1 teaspoon oyster sauce. Leave for 15 to 20 minutes.
Heat a pan with 1 teaspoon oil and fry the remaining shallot and garlic until fragrant.
Add the ribs and stir over high heat until the meat firms up.
Add 100ml water and bring back to a boil over high heat.
Lower the heat and cook for 10 minutes, until the sauce is syrupy and the ribs are golden brown, then taste and turn off the stove.
Tips
Blanching the ribs for 3 minutes and rinsing them again keeps the glaze clear.
Ten to 15 minutes in lightly salted water, or 2 minutes blanched with a splash of white rice wine, both clear the smell.
Ribs chopped into even pieces are cooked through in ten minutes, while large pieces stay red near the bone.
Honey is still a sugar, so exactly 1 tablespoon is enough for a rounded finish.
Keep the last 10 minutes low, which is what thickens the glaze without scorching the ribs.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.