Suon Ram Man (Caramelized Pork Ribs)

 

2 pounds baby-back or pork spare ribs, cut into small 1- to 1 1/2 inch cubes

1 T. minced garlic

1 T. kosher salt

1 tsp. ground black pepper

4 T. sugar

3 T. fish sauce

1/2 C. coconut juice

Black pepper, chopped green onions and chopped cilantro, for garnish

 

Bring a small pot of water to a boil and boil the ribs for 2 or 3 minutes to remove impurities. Place the ribs into a colander, rinse thoroughly and drain. Season the ribs with the garlic, shallots, salt and ground pepper then set aside to marinate for 30 minutes. Heat a nonstick wok over medium heat, then add the sugar to evenly coat the bottom of wok. Wait patiently as the sugar melts and turns into a caramel color. Add the fish sauce and ribs to the wok and stir until the sugar coats all of the ribs evenly—about 5 minutes. Add the coconut juice and cover. Let the ribs simmer, covered, over medium-low heat for 20 minutes while occasionally stirring. Remove the lid and continue to stir for an additional 15 to 20 minutes over medium heat, or until the liquid reduces by half. Adjust with additional sugar or fish sauce, as needed. Remove from the heat, pour into a serving dish and garnish with the green onions, cilantro and a pinch of ground pepper. Serve with steamed jasmine rice.