Vietnamese Claypot Pork Spareribs


Vietnamese Claypot Pork Spareribs

Andrew Pham
Cuisine Vietnamese


  • 1 Large pot big enough to line all the spare ribs on the bottom in a single layer.


  • 2 lbs pork spareribs ask for strips cut roughly 1″ wide
  • 2 tablespoons oil
  • 2 to 4 cups of water

Sauce mix

  • 3 tsp coconut caramel see recipe
  • 3 tablespoons fish sauce
  • ½ cup hot water
  • 2 tablespoons garlic crushed and chopped
  • 1 Thai chili chopped optional
  • ½ teaspoon cracked black pepper


  • Cilantro, mint, cucumber slices


  • Pickled cabbage (or anything acidic)


  • Trim off excess fat from ribs.
  • Cut spareribs into individual bite size segments.
  • Heat pot with oil and lightly sauté the garlic.
  • Remove from heat.
  • Put spareribs into pot, in a single layer.
  • Add sauce mix.
  • Add sufficient water to cover spareribs.
  • Bring to a boil for 5 minutes.
  • Reduce heat to lowest possible simmer. Cover and simmer for 90 minutes.
  • Check frequently to make sure that fluid has not boiled off completely (and burning the ribs). Stir gently once.
  • When liquid has reduced to a thick sauce (roughly ¼ inch deep at bottom of pot), taste and adjust to preference by adding coconut caramel, chili, black peppers, and fish sauce, in small increments. Stir gently to turn and coat spareribs on both sides.
  • Add 1 cup of water and continue to simmer for 30-50 minutes, until nearly all fluids except for oils and thick gravy remains at the bottom of pot.
  • Skim off excess oil and serve.


This homey dish can also be prepared with the two-fire method (see claypot fish recipe). The long simmer as described here will make the meat “fall off the bone” tender. For a firmer meat with the same flavor intensity, after step 11, take pot off heat and let cool to room temperature. Add ½ cup of water and simmer covered again until sauce reduces down to a thick gravy once more.