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Title: Pork Riblets Simmered In Caramel Sauce
Categories: Pork, Vegetables, Sauces, Rice
Yield: 6 servings

3 lb Baby back pork ribs; halved
- acrossw by a butcher,
- separated into riblets
1/2 sm Yellow onion; peeled,
- minced
2 c + 2 ts sugar; divided
1 ts Fresh ground pepper
2 tb Oil
1/4 c Vietnamese fish sauce;
- divided
Thin sliced scallions;
- garnish
Steamed jasmine rice; to
- serve

To a large bowl, add the pork, onion, 2 teaspoons sugar,
the pepper, oil, and 2 tablespoons fish sauce. Toss to
combine and coat the ribs. Marinate in the fridge for 2
hours.

Meanwhile, preheat a broiler to high and line a large
rimmed baking sheet with aluminum foil. Transfer the
riblets to the baking sheet and broil, turning once,
until the meat is charred in places, 15-20 minutes.
Remove from the broiler and set aside.

Fill a large bowl with ice water and set it by the
stove. In a large pot, stir together the remaining
2 cups sugar and 1/3 cup water. Cover and bring to a
boil over medium-high heat until the sugar dissolves,
4-5 minutes. Uncover and continue cooking until the
sugar turns dark reddish-brown, 10-15 minutes.

Remove from heat and immediately set the bottom of the
pot in the ice water to stop the cooking. Add 1 cup cold
water to the pot, return it to medium heat, and cook,
stirring continuously, until the caramel has liquefied.
Add the reserved riblets and any accumulated juices, as
well as the remaining 2 tablespoons fish sauce, then
bring to a simmer. Partially cover the pot, lower the
heat to maintain a simmer, and cook, skimming and
discarding the fat occasionally, until the pork is very
tender, about 1 hour.

Top with scallions, and serve with steamed jasmine rice.

RECIPE FROM: https://www.saveur.com

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