Vietnamese Pork Ribs Recipe

Vietnamese Pork Ribs!

I live in a multi-cultural household. With that comes with many added benefits, such as exposure to an entirely new cuisine! Interested in preparing your pork ribs differently for dinner this evening? This recipe takes only 30 minutes of your time after letting your meat marinate for about 4 hours. Check it out below!

(photographs coming soon)

Time Cooking Vietnamese Pork Ribs

Prep time: ~20 minutes
Marinating time: ~4 hours-20 hours
Cook time: ~ 35 minutes


3 1/2 lb pork rib
2 oz garlic
2 oz scallions
1 tsp. ginger
1/4 tsp. salt
1/2 tsp. pepper
1 heaping tsp. Vegeta seasoning
1/2 tbsp. fish sauce
1/2 tsp. brown sugar
1-2 Ot Hiem (mean pepper), optional


To prep the pork: wash with salt and vinegar very well. Repeat two more times. Let the pork dry in a strainer on top of a bowl for 40-60 minutes.

Then, cut the ribs along the rib bones. Take about 1/3 of the fat off altogether. Leave some fat on for flavor. Put the ribs into a bowl.

Add the salt, brown sugar, vegeta seasoning, and pepper to the bowl of ribs. Shake bowl with contents inside until ribs are mixed together well with the seasoning.

Put the garlic and scallions into a chopper to finely chop. If you are adding the mean pepper(s) to this recipe, put the mean peppers int the chopper, too, after removing the stems. (Note: if you don’t have a chopper, finely chop the ingredients by hand).

Once the garlic, scallions, and peppers are finely chopped, add them to the bowl of ribs. Mix well. Refrigerate for at least 4 hours. I refrigerate overnight to enhance the flavor.

Cooking the Ribs

EASY! Put the ribs into the air fryer (if you don’t have an air fryer, a convection oven should work, too) at 400 degrees Fahrenheit. Allow air fryer to do the hard part of cooking the ribs for 20 minutes on one side. When time is up, turn the ribs. Allow the air fryer to cook them for 15 minutes on the other side.

Eating the Ribs

Take them out of the air fryer. Display them so they appear to look irresistibly appetizing. You may finely chop up some scallions (1-2) to garnish ribs with, but it’s not necessary. Eat up!

About Taylor Stogsdill

Hi! I'm Teacher Taylor. I teach, travel, and climb. I live for adventure, new experiences, and take pleasure in meeting new people! I share my experiences with anyone who is interested and curious. Teach On. Travel On. Climb On.

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