4lbs Pork Spare Ribs
2 TBSP Palm Sugar
1 Tsp Vegetable Oil
½ TBSP Black Soy Sauce
¾ Cup of Coconut Water
1 TBSP Fish Sauce
Marinade
1 Tsp Fish Sauce
2 Green Onions (Minced)
2 Garlic Cloves (Minced)
1 Tsp Sugar
½ Tsp White Pepper Salt
¼ Tsp Black Pepper
1 TBSP Grated Fresh Ginger
1 Lemongrass Stalk (Finely Minced)
Cut the pork spare ribs into pieces by cutting in between the bones.
In a pot, heat enough water to cover the riblets and add a little bit of salt. Boil the ribs for 10 minutes to remove any impurities. Rinse and clean ribs well.
Prepare the marinade, combine the fish sauce, green onions, garlic, sugar, white pepper salt, black pepper, ginger, and lemongrass.
Add the ribs to the marinade and mix well. Refrigerate and marinate for 1hr.
In a deep skillet heat the oil and palm sugar. Constantly stir the sugar to prevent burning. The sugar will start to caramelize becoming dark in color.
Mix in the ribs and and coat evenly. Add the coconut water, black soy sauce, and fish sauce. Bring to a boil and season to taste.
Cover the pot with a lid and simmer on a low heat for 25 minutes. Occasionally toss until the ribs become tender.
Remove lid and turn up the heat to reduce the liquid. When the liquid becomes a consistency that you desire, toss the ribs distributing the sauce evenly.
Garnish with onions and serve with rice.
