Slow-Roasted Pork Ribs with Asian Palm Sugar Caramel
Tender St. Louis-style pork ribs slow-roasted until fall-apart tender, then glazed with a complex palm sugar caramel infused with shallots, star anise, and fish sauce. The aromatic caramel balances sweet and savory elements with Chinese five-spice seasoning on the ribs. Perfect for weekend entertaining or special occasions when you want restaurant-quality results with minimal hands-on effort. The long, low cooking method ensures incredibly tender meat that pulls cleanly from the bone.
Ingredients
- 2 racks St. Louis-style pork ribs
- kosher salt
- freshly ground black pepper
- 2 teaspoons Chinese five-spice powder
- 2 cups palm sugar
- 1 tablespoon fresh lemon juice
- 2 cups shallots, thinly sliced
- 1 dried hot red chile, such as chile de árbol
- 3 star anise
- 1 cinnamon stick
- 2 teaspoons freshly ground black pepper
- ½ cup Asian fish sauce
Instructions
- 1
Combine palm sugar, lemon juice, and water in heavy-bottomed saucepan over medium heat and bring to boil
- 2
Wash down sugar crystals with wet pastry brush
- 3
Reduce heat to medium-low and simmer undisturbed until medium amber color forms
- 4
Remove from heat and stir in shallots, chile, star anise, cinnamon, and black pepper
- 5
Whisk in fish sauce and additional water carefully
- 6
Return to medium heat and stir until caramel is smooth and dissolved
- 7
Pour into heatproof bowl and cool completely then remove whole spices
- 8
Preheat oven to 225°F
- 9
Season ribs on both sides with salt, pepper, and Chinese five-spice powder
- 10
Place ribs meat-side down in aluminum or glass baking dishes
- 11
Cover with foil and roast for 4 hours
- 12
Drain off drippings and flip ribs meat-side up using two spatulas
- 13
Paint layer of palm sugar caramel on ribs
- 14
Return to oven uncovered for additional 20 to 30 minutes
- 15
Serve immediately
Tips
Watch the caramel carefully as it can go from pale to burned in seconds once it starts changing color.
Use two spatulas and an extra pair of hands when flipping the ribs, as they become very tender and may fall apart.
Remove the whole spices from the cooled caramel before using to avoid biting into them.
Good to Know
Refrigerate leftover ribs for up to 3 days in airtight container. Caramel keeps for 1 week refrigerated.
Make caramel up to 1 week ahead. Season and slow-roast ribs day of serving for best texture.
Serve immediately while hot with extra caramel on the side. Pair with steamed rice and pickled vegetables.
Common Mistakes
Don't rush the caramel - let it develop proper amber color for best flavor.
Don't skip draining the drippings or ribs will be greasy.
Don't overcook final glazing step or caramel will burn.
Substitutions
4
FAQ
Can I make this with other cuts of pork?
Yes, but adjust cooking times. Baby back ribs need about 3 hours, while country-style ribs may need 5-6 hours depending on thickness.
What if I don't have palm sugar?
Brown sugar works as substitute though flavor will be less complex. Dark brown sugar is closest match to palm sugar's molasses notes.
How long will the caramel keep?
Store refrigerated for up to 1 week. Reheat gently before using as it will thicken when cold.