These Cambodian Ribs with Cognac and Cinnamon are without a doubt one of the best recipes in my repertoire! The trio of cognac, cinnamon, and oyster sauce transform this dish into something truly special.
I can’t even describe how incredible these ribs smell while they’re baking! To give specific context, neighbors I’ve never spoken to have knocked on my door and asked what I’m cooking/for the recipe (more than once). The aroma is legit intoxicating!
Cambodian Ribs with Cognac and Cinnamon
- 1 large baking dish that will fit ribs in a single layer
- 1 large Dutch oven or deep skillet
- 1 blender or food processor
- 1 pair of tongs
- 1 wooden spoon
- 5 garlic cloves peeled and finely chopped
- ¼ cup shallots peeled and finely chopped
- 1 cup tomato purée
- 1 ½ cups vegetable or chicken stock
- 3 tbsp oyster sauce
- 2 tbsp cognac
- 1 ½ tsp paprika I use a combo of sweet and hot
- ½ tsp cinnamon I use heaping ½ tsp
- ½ tsp kosher salt
- 1 tsp freshly ground pepper
- 1 ½ kg pork ribs cut into individual ribs
- Combine all of the ingredients in a blender or large food processor; blend until smooth.
- Cover the base of a large casserole dish with ½ the marinade. Arrange ribs in a flat layer and pour the rest overtop; make sure the ribs are coated in the marinade. Cover and place in the fridge for 24 hours.
- Preheat the oven to 375° F. Cover the casserole dish with aluminum foil, and bake on the middle rack for 1 hour and 40 minute, flipping once at the 50 minute mark.
- Remove the ribs from the oven once their time is up. Take the ribs out of the baking dish (using tongs); set aside. Pour the remaining marinade into a bowl; set aside.
- In a large skillet or Dutch oven, heat a small amount of cooking oil over medium heat. Add the ribs to the skillet and gently fry until crispy, flipping with tongs.
- Pour the rest of the marinade over the ribs and cook until the sauce thickens and the ribs are glazed.
- Serve alongside stir-fried veggies, cucumber salad or jasmine rice.