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3 lb baby back pork ribs, cut in half crosswise by butcher and separated into riblets
0.5 small yellow onion, peeled and minced
2 c plus 2 tsp sugar
1 tsp freshly ground black pepper
2 Tbsp vegetable oil
4 Tbsp nuoc mam (Vietnamese fish sauce)
=Put pork, onions, 2 tsp. of the sugar, pepper, oil, and 2 tbsp. of the nuoc mam into a medium bowl and mix well. Cover and marinate for 2-4 hours. Preheat broiler. Put pork on a baking sheet and broil until charred in places, turning once, 5-10 minutes per side. Set aside.
Put remaining 2 cups sugar and 1/3 cup water into a large, heavy-bottomed saucepan, cov er, and boil over medium-high heat until sugar dissolves, 4-5 minutes. Uncover and cook until sugar reaches 370° on a candy thermometer and turns dark reddish-brown, 15-20 minutes. Remove pan from heat and set bottom in a bowl of ice water for 1 minute. Add 0.5 cup water to caramel, return pan to medium heat, and stir until caramel liquefies, about 5 minutes.
Add pork and any accumu lated juices, the remaining 2 tbsp. nuoc mam and ½ cup wa ter to pan with caramel. Reduce heat to medium-low, partially cover, and simmer, skimming fat occasionally, until pork is tender, about 1 hour.
0.5 small yellow onion, peeled and minced
2 c plus 2 tsp sugar
1 tsp freshly ground black pepper
2 Tbsp vegetable oil
4 Tbsp nuoc mam (Vietnamese fish sauce)
=Put pork, onions, 2 tsp. of the sugar, pepper, oil, and 2 tbsp. of the nuoc mam into a medium bowl and mix well. Cover and marinate for 2-4 hours. Preheat broiler. Put pork on a baking sheet and broil until charred in places, turning once, 5-10 minutes per side. Set aside.
Put remaining 2 cups sugar and 1/3 cup water into a large, heavy-bottomed saucepan, cov er, and boil over medium-high heat until sugar dissolves, 4-5 minutes. Uncover and cook until sugar reaches 370° on a candy thermometer and turns dark reddish-brown, 15-20 minutes. Remove pan from heat and set bottom in a bowl of ice water for 1 minute. Add 0.5 cup water to caramel, return pan to medium heat, and stir until caramel liquefies, about 5 minutes.
Add pork and any accumu lated juices, the remaining 2 tbsp. nuoc mam and ½ cup wa ter to pan with caramel. Reduce heat to medium-low, partially cover, and simmer, skimming fat occasionally, until pork is tender, about 1 hour.
