Salted Short Ribs in a Clay Pot

Sủỏ̀n Kho Mận

I could dine happily on this savory dish alone. It is one of my favorites. The sugar and salt in the marinade cure the meat. I love the residual thick sauce because I can pour it over my steamed rice. In a departure from other clay pot dishes, 7Up or Sprite is used here instead of Coco Rico. The soda is a must as it works as a meat tenderizer as well as helping to retain moisture in the meat. Don’t be too concerned with the amount of salt; you should serve this dish with copious amounts of steamed rice.


  • 1 pound beef short ribs (pork riblets can be substituted)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • cup fish sauce
  • 1 fresh Thai bird chile, finely chopped
  • ½ tablespoon ground black pepper
  • 3 tablespoons oil
  • 2 large shallots, diced
  • 6 clove garlic, finely chopped
  • ½ teaspoon whole cloves
  • ½ cup 7Up, Sprite, or generic equivalent


  1. Pat the short ribs dry and place them in a large bowl or on a shallow dish.
  2. In a small bowl, combine the sugar, salt, fish sauce, chile, and pepper. Whisk until the sugar and salt are dissolved. Pour the marinade all over the short ribs, cover, and refrigerate overnight.
  3. In a clay pot or a saucepan, heat the oil over medium heat for a few minutes. Sauté the shallots, garlic, and cloves. Add the short ribs with the marinade and sear for about 8 minutes until they are brown on all sides.
  4. Add the 7Up or Sprite and cover the pot. Cook for an hour over low heat or until the short ribs are tender and the meat falls off the bone. The liquid should have reduced to a syrup.
  5. Serve with loads of hot steamed rice and the salad platter.