Vietnamese Braised Pork Ribs (Sườn Non Kho) – Tender, Flavorful, No Grill Needed

Ingredients

• 770 g Pork ribs (young, thick, with cartilage) (Choose meaty ribs with small bones for best texture)
• 1 medium (130g) Onion (Keep skin on for color and flavor; use purple onion if possible)
• 3 layers Onion skin (from purple onion) (Adds color and health benefits)
• 2 cloves Garlic (Peeled)
• 1 Shallot (Peeled)
• 2 tbsp (30ml) Oyster sauce
• 0.5 tbsp Chili sauce (Sriracha or similar) (Optional, adjust to taste)
• 1 tsp Chicken powder (Or chicken bouillon granules)
• 1 tbsp (15ml) Soy sauce (Maggi or regular) (Maggi preferred for deeper flavor)
• 2/3 tbsp Sugar (Use 1 tbsp if you prefer sweeter)
• 1/2 tsp Ground black pepper (To taste)
• 1 tbsp Cooking oil
• 200 ml Water or fresh coconut water (Coconut water adds subtle sweetness)
• 1 tbsp Salt (For washing ribs and boiling water)

Instructions

1. Prepare and Clean the Ribs

   Wash pork ribs thoroughly with salt in 60°C hot water (or quickly blanch in boiling water with salt and onion). Rinse well and pat dry with paper towels. Do not chop ribs; leave whole for tenderness.

   Time: PT10M

   Temperature: 60°C

2. Prepare Aromatics

   Peel garlic and shallot. For the onion, remove only the root, leaving the skin on for color and flavor. Collect 3 layers of purple onion skin (add from another onion if needed). Slice onion into thick rounds (about 5-7 slices).

   Time: PT5M

3. Crush Aromatics

   Crush or finely chop garlic, shallot, and some of the onion slices. Optionally, use a mortar and pestle or food processor. Squeeze or press to extract juices for maximum aroma.

   Time: PT5M

4. Marinate the Ribs

   In a large bowl, combine ribs with oyster sauce, chili sauce, chicken powder, soy sauce, sugar, ground pepper, and the crushed aromatics. Mix well to coat. Marinate for at least 20 minutes (preferably 1 hour), turning occasionally for even flavor.

   Time: PT20M

5. Layer Onion and Ribs in Pressure Cooker

   Spread remaining onion slices and onion skins on the bottom of the pressure cooker. Place marinated ribs on top, pouring in all marinade. Add 200ml water or coconut water.

   Time: PT5M

6. Pressure Cook the Ribs

   Seal the pressure cooker. Cook on medium or 'Stew' setting for 10 minutes after reaching pressure. Let pressure release naturally for 10 minutes before opening.

   Time: PT20M

7. Sauté Aromatics

   While ribs cook, heat 1 tbsp oil in a large pan. Sauté any remaining crushed onion and garlic until fragrant and golden.

   Time: PT5M

8. Reduce and Glaze

   Once ribs are cooked, remove them and strain the cooking liquid. Discard onion solids. Pour the liquid into the pan with sautéed aromatics. Add ribs. Cook on high heat, turning occasionally, until the sauce thickens and coats the ribs (about 5-10 minutes).

   Time: PT10M

9. Serve

   Transfer ribs to a serving plate. Pour extra sauce over. Serve hot with steamed rice, noodles, or bread.

   Time: PT0M

10. Cleanup

    Wash all used utensils, pressure cooker, pan, bowls, and cutting board. Wipe down counters and stove.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

22g

Carbohydrates

10g

Fat

24g

Fiber

1g