A Weeknight Dinner

When I first saw this recipe on Chubby Hubby's blog a year ago, I knew I had to try it.  The name alone was enticing enough.  I've made these ribs several times, both in the oven as well as using a crock pot.  It's simple and quick to assemble, the difficult part is waiting.  Chubby Hubby recommends waiting 1 to 3 days before devouring the ribs (good luck!).  This time I made them in the evening and reheated them the next day for dinner, serving it with some steamed broccoli and steamed rice w/ a little furikake mixed in.

Pork Riblets Braised in Vietnamese Caramel Sauce
adapted from Molly Stevens' All About Braising
Serves 2 as a meal or 4 as a starter

Ingredients:

• 1 cup sugar
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/3 cup fish sauce
• 1/3 cup sliced shallots
• 3 cloves chopped garlic
  
• 1 teaspoon cracked black pepper
• 1 slab baby back ribs (1.75 to 2 lbs) sawed lengthwise in half

Instructions:

• Preheat oven to 325 degrees F.
• Spread the sugar in the bottom of a wide heavy-based skillet. Pour over 1/4 cup of the water and the lemon juice. Let it sit for a minute. Then heat over medium heat until the sugar begins to liquefy. Reduce the heat the medium low and let the caramel boil until it turns red.
• Remove it from the heat and slowly pour 1/4 cup water and the fish sauce into the caramel. Return to the heat and stir. Let boil for a few minutes, until the sauce is smooth and a bit thick. 
• Add the shallots, garlic and pepper and simmer for another 2 minutes. Remove from the heat.
• Separate the pork ribs into individual riblets by cutting down between the bones. Add them to the caramel sauce, stir to coat. 
• Cover and braise in oven, stirring every 15 minutes with tongs, for 2 - 21/2 hours. Don't let the caramel sauce boil. 
• The ribs are done when they have become tender enough to pull easily away from the bone and are a deep mahogany colour. 
• At this point, you can serve them or store them. If you want to store them, let them cool and then store in the fridge for 1 to 3 days. To reheat, pop them in an oven preheated to 180 degrees Celsius for 20 minutes.