A recipe by Thuy Linh Nguyen, chef and owner of Café Goethe
While I was pregnant with my firstborn, pork ribs was my constant cravings. Among endless ways to prepare pork ribs, this following recipe with its simple sweet and sour sauce caters to many of my prenatal quirks.
Salt, pepper, fish sauce, shallot
It is recommendable to choose baby back ribs as the meat in this part is more tender, making it easier to attain the desirable fall-of-the-bone state. Rib tips are also an interesting alternative. The cartilage, when simmered thoroughly, gives off a pleasant aroma and a really fun crunchy texture. Meatier tomatoes lends more body and viscosity to the sauce, so consider this when picking tomatoes for this recipe.
Rinse clean the ribs. Chop into bitesize and poach.
Poach tomatoes to remove the skin. Cut into small dices.
Heat shallots and oil in a hot frying pan.
Add the ribs and stir over low heat.
Stir in diced tomatoes.
When the ribs turn golden brown, add vinegar and sugar. Simmer over low heat so that the sugar melt slowly and form a thin coat over the ribs.