Some people say that you can’t cook ribs in a frying pan and that it should be left to the pitmasters. Well, this recipe is here to prove them wrong.
These lemongrass pork ribs are moist and tender with a beautiful, rich, umami-packed sweet and savory glaze. They are super simple to make, coming together in under 30 minutes. Best of all, it’s all done in a frying pan.
These pork ribs have the same great flavor as traditional Vietnamese lemongrass pork, but with some shortcuts. There’s no need to marinate beforehand. All the flavors will be added all at once while cooking. There’s also no need to caramelize sugar as in traditional Vietnamese recipes because we are going to utilize an amazing Western substitute, brown sugar, to provide both sweetness and color.
To start, get yourself a nice slab of pork ribs from the grocery store. I got a large pack of St. Louis pork ribs from Costco that will last me for eternity because I have no self-control.
The next step is optional but highly recommended. Pull off the membrane from underneath the slab. This immediately removes a layer of toughness. The membrane can be slippery so use a paper towel if needed. Once you can get a hold of that membrane, it should pull off easily in one large sheet … usually.
Once the membrane is removed, use a sharp knife to cut in between the bones so you have individual large pieces of ribs.
Fry up these babies in a non-stick skillet with a bit of oil to get a nice brown crust. Then scoot it over to the edges and clear the center of the skillet. Add minced shallots, lemongrass, and garlic and pan fry for a few seconds to get that amazing aroma going.
Next comes the flavor, which is just two ingredients: brown sugar and fish sauce. Top it off with some water and cover so that it cooks and soaks up that amazing Southeast Asian flavor.
After 25 minutes, pork ribs are tender and the sauce has reduced to a thick glaze that’s simply finger-licking good. Enjoy these ribs on their own as an appetizer or pair them with steamed rice for a full meal.
Recipe below. Happy cooking!
Lazy Pan-Fried Lemongrass Pork Ribs with Sweet & Savory Glaze
- Total Time: 42 minutes
- Yield: 4 1x
Description
Large pieces of sweet and savory pork ribs coated in an umami-packed glaze. This super-simple pork rib recipe has the same great flavor as traditional Vietnamese caramelized pork ribs, but takes fewer steps.
Ingredients
- 3 lbs pork spare rib slab
- 2 tablespoons vegetable oil
- 1 large shallot (finely diced)
- 2 tablespoons minced lemongrass
- 3 garlic cloves (finely diced)
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 cup water
- 2 green onions (optional; thinly sliced)
- Sprinkle ground black pepper (optional)
Instructions
- Prep the pork ribs: If possible, remove the thin membrane from underneath the slab of pork ribs. If you can get grab a piece of it from the edge, which can be quite slippery, it will pull off easily, usually in one large sheet. Removing this membrane will immediately remove that chewy part of the rib, making it more tender. After removing the membrane, use a sharp knife to cut in-between the bones to separate the ribs into individual long pieces.
- Pan fry ribs: In a large nonstick deep skillet, heat oil on medium-high. Pan-fry the ribs until caramelized and golden brown on all sides (about 7 minutes total).
- Add aromatics: Clear a space in the middle of the skillet and add shallots, minced lemongrass, shallots, and garlic. Sauté for about 15 seconds.
- Add seasoning and braise: Add brown sugar, fish sauce, and water. Toss the ribs in the mixture. Cover and reduce heat to a low simmer and cook for 25 minutes or until the ribs are tender. Add a bit more water if necessary if the liquid is cooking off before ribs are tender. Flip the ribs halfway through to get coated in the sauce. Uncover the skillet. Most of the liquid should have evaporated and reduced to a shiny glaze. If not, continue to simmer uncovered. Keep a watchful eye at this point because the sauce can reduce too much and burn – the very reason a nonstick skillet will save you a lot of headache.
- Garnish and serve: Top with green onions and ground black pepper for a beautiful and aromatic finish. Serve with steamed rice for a complete meal.
- Prep Time: 2 minutes
- Cook Time: 40 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
