This is a go-to dish for me. I absolutely love Fish Sauce Spare Ribs. I’ll make a wild guess and say you might have never tried fish sauce spare ribs? Am I right? If so, read on!
Put down the BBQ sauce and give this incredibly easy recipe a try for a super flavorful take on spare ribs you won’t forget.
*Some of the recipes I share on Salt & Starch outline exact measurements for cooking certain things. I share what works for me and what doesnt. For this entry I am mostly leaving it up to you to figure out. There are many variations I have found when preparing this dish so what better way to figure out what works for you! When I first cooked FSSR’s I used the now defunct Lucky Peach 101 Easy Asian Recipe cookbook.
After a few attempts I of course changed up the recipe slightly to suit what I felt made a better result. But that’s the beauty of cooking – experimentation with flavors, spices, amounts, and preparation until you get it just right for your tastebuds. So that said, below is a general outline of what you need. Feel free to add, take away and tweak the recipe to make it yours.
*Note: If you are not familiar with Fish Sauce I suggest you read this quick little article first.
It’s packs a sweet, powerful and funky flavor to dishes and it can easily be overused on your first few attempts cooking with it – I mention that based on experience!
So, my general rule of thumb with Fish Sauce is ‘less is more’. The powerful flavors of the sauce will still come thru in the dish you prepare and as mentioned above – you can always tweak your amounts to your flavor profiles as you get accustomed to using Fish Sauce as a main ingredient.
General Ingredients suggested:
- 2 Racks of Spare Ribs (St.Louis cut if possible)
- 3/4 Cup of Fish Sauce (Found at most Asian supermarkets)
- 1 Cup Sugar
- Lime Juice
- Fresh Ginger, minced
- Kosher Salt
Mix together in a large bowl 1/4 cup of your fish sauce and 1/4 cup of sugar. Rub each rack of ribs liberally with the mixture. Arrange each rack separately on its own baking sheet, wrapping each rack in foil – crimping the foil at the top.
Now the recipe I followed originally indicated to bake at 350 Degrees until tender but not falling apart, around 90 minutes. For my kitchen and stove I found this to be too long and the ribs were falling apart by then. I cook mine for roughly 70 minutes at 350 degrees, checking them every so often to make sure they are not overcooking.
Remove from the oven and let the ribs rest in their foil pouches for at least 20 minutes.
While your ribs are cooling, finish preparing the remaining ingredients using the general outline below:
Combine the remaining sugar, water and salt into a sauce pan over medium heat. Add some of the lime juice and stir. I like to add just a little bit extra lime juice because I like the ‘tartiness’ it brings forth in the mix. Continue stirring for roughly 10 minutes. Remove the pan from the heat and add your ginger. Gently swirl the pan to incorporate the ginger. (You can also add garlic as an extra kick as well)
Add a bit more lime juice and another 1/2 cup of the fish sauce. Lucky Peach’s recipe calls for adding sambal at this stage if you are so inclined to. Add a dash of pepper and allow to bubble over low heat, stirring gently to incorporate. You are making a ‘Fish Sauce Caramel’.
Repackage your rack of ribs into new foil wraps, arranging them meat side up on the baking sheet. Take a brush and liberally brush some of the fish sauce onto the ribs. Roast for 5-10 minutes, remove and baste with more of your sauce. Continue this process until you have exhausted all your sauce giving your ribs a shiny glaze with a nice char.
Let cool for 15 minutes, cut into slices and enjoy!