Recipe Cuisine: Vietnamese
Theme: Soul Spicy
Airfryer Sticky Ribs with Nuoc Cham
By: Trisha Nguyen
Ingredients
- 500g pork ribs
- 1.5 tablespoon Lee Kum Kee Oyster Sauce
- 1/2 tablespoon brown sugar
- 1 teaspoon of chicken bouillon
- 1/2 tablespoon of minced shallots
- 2 minced cloves of garlic
- black pepper to taste
- 1/4 cup Squid fish sauce
- Juice from 2 limes
- 1 tablespoon of chilli flakes
- 2.5 tablespoon of sugar
- 2 tablespoon chopped coriander
- 2 tablespoon chopped green onion
- 2 cloves of minced garlic
- 1.5 tablespoon of water
- sliced jalapeno to serve
Product used in recipe
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- Cut pork ribs in between bones
- Marinate the pork ribs with 1.5 TBSP of oyster sauce, 1/2 TBSP brown sugar, 1 tsp chicken bouillon, 1/2 TBSP minced shallots, 2 cloves minced garlic and black pepper to taste. Marinate for at least 30 mins
- After 30 mins of marinating, cook in the airfryer at 200 degrees for 20 mins, flipping halfway through. Should be caramelised and sticky
- Combine 1/4 cup of fish sauce, lime juice, 1 tbsp chilli flakes, 2.5 TB of sugar, 2.5 TB of chopped cilantro, 2TBSP of chopped scallion, 2 cloves of minced garlic and 1.5 TBSP of water to make the nuoc cham
- Top ribs with coriander and sliced jalapeno. Serve with rice, veggies of choice and nuoc cham
