Vietnamese Short Ribs - “Suon Bo Nuong” Recipe
Growing up my dad usually grilled Vietnamese pork ribs but every once in a while we’d get beef ribs. They were much more expensive than pork ribs so we didn’t have them often. They’re prepared the same way too and when you throw it in a vermicelli noodle bowl it was so so good!
I also made a separate sticky honey sauce rib glaze for the extra finger licking sweetness to these ribs but you can totally omit this step and use the extra marinade as a sauce.
*Don’t throw out the marinade, you can use it to brush on extra sauce mid-grilling/raosting, and we can also use the leftover marinade as a sauce (simmered in a pot then brushed over ribs after they’re done for a nice alternate saucy glaze)
I made these in the air fryer but have grilling instructions below (which I have not tested but was going to use those instructions to do so).
MARINADE
2 tbs minced lemongrass (use bottom white part and fresh green parts only, don't use top dried parts of lemon grass)
2 garlic cloves minced (or about 1 tbs fresh minced garlic)
1 long Italian fresh red chili pepper (I used about 2 tsp and used mainly the shell with very little seeds)
1 dried red peppers
1 tbs brown sugar
1 tbs honey
1 tbsp fish sauce
2 tbs Maggi
2 tsp fresh cracked pepper
1 tsp salt
1/4 tsp 5 spice powder
1 tbs sesame oil
MARINADE SAUCE (Use above leftover marinade and mix with below)
2 tbs water with
1/4 corn starch
STICKY RIB SAUCE
1/4 tsp 5 spice powder
2 tsp brown sugar
3/4 tbs honey
1 tsp oyster sauce
1 tsp ketchup
1 tsp Maggi
1/2 tsp black pepper
1 long Italian fresh red chili pepper (just use 1/2 tsp with no seeds)
PREPARATION
1. Mince lemongrass, red pepper, dried red pepper, and garlic in processor until finely minced.
2. Transfer mixture to bowl and add rest of marinade and whip until all incorporated.
3. Put the meat in a deep baking dish and add marinade and use your hands to rub and coat theribswell.
4. Let marinate, refrigerated, for at least 2 hours or preferably overnight, in a plastic bag with all the marinade.
MARINADE INSTRUCTIONS
Save the marinade sauce. In a small cup mix 2 tbs water with 1/4 corn starch. Transfer the mix mariade into a small sauce pot, add water/cornstarch mixture and let simmer for about 2-3 min until sauce has thickened some. We will use this for a mid-way brushing on the ribs later.
STICKY RIB SAUCE
This was an additional sauce that could be made separately to brush on the ribs before serving. I found it kind of repetitive to use this sauce since it was equally tasty but we had enough of the meat marinade left to brush on the ribs as well after they were done. Both were tasty, but this added step isn’t that necessary for my own preference.
Mix all sticky sauce ingredients, transfer to small sauce pot and let simmer just until thickened and bubbly. Remove from stove and immediately transfer to small bowl.
AIR FRYER INSTRUCTIONS
Set ribs into air fryer and set to 375 degrees for 7 min (if you have air roast mode, set it on this mode)
Brush your sticky rib sauce on ribs (or brush on extra simmered marinade) and lower heat to 300 degrees for about another 7-12 min. (I just did another 7 min and this was about medium rare for me and it yielded a nice burnt/bbq’d looking edge to them with a warm red center.. mmm)
GRILLING INSTRUCTIONS:
1. Put ribs on a wire rack and let ribs go to room temperature (save the bbq marinade, see below steps)
2. Set grill to 500 degrees, you will need one indirect section of the grill to set the ribs on so if you have 3 or 4 burners leave off the middle burners. Or if you have 2 burners leave one side off.
3. Put ribs on grill for about 1-2 hours till cooked through to your likings.
4. Brush on sticky rib sauce (or brush on extra simmered marinade) and serve hot