Two large Cambodian-style ribs with cognac and cinnamon, perched on top sautéed baby corn, red bell pepper, and broccoli.
Homemade Takeout, Mains

Cambodian Ribs with Cognac and Cinnamon

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!

I like to serve these ribs with sautéed mixed vegetables and steamed Jasmine rice.
French influences are evident in many Cambodian dishes.
These Cambodian Ribs with Cognac and Cinnamon are by far my best smelling recipe! Be fully prepared for your neighbors to come knocking!
Two large Cambodian-style ribs with cognac and cinnamon, perched on top sautéed baby corn, red bell pepper, and broccoli.

Cambodian Ribs with Cognac and Cinnamon

Sacha Hirschfeld
This Cambodian recipe is heavy on the French influences and one of my all-time favorite meals! It will make your home smell incredibly delicious while cooking; that's reason alone to make it!
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Marinade & Chill Time 1 day
Course Mains
Cuisine Cambodian, French
Servings 4
Calories 799 kcal


  • 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.
Keyword Aromatic, Baked Ribs, French Influence, Fusion Recipe, Global Cooking, Slow cooked, Travel Inspired

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