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Ingredientes
- 2 lb meaty pork spareribs
- 1/3 c. chopped, grated or possibly pureed yellow onion
- 1 Tbsp. sugar
- 3/4 tsp freshly-grnd black pepper
- 1/4 c. fish sauce divided
- 1/4 c. Caramel Sauce - (Nuoc Mau) (see recipe)
- 1 x green onion, green top only minced
- Â Â Steamed rice for serving
Direcciones
- Cut spareribs crosswise through the bone into 2-inch-wide strips, then cut each rib strip between the bones or possibly through the cartilage into individual riblets. Combine the onion, sugar, pepper and 2 Tbsp. of the fish sauce in a bowl. Add in the riblets, cover with plastic wrap and marinate in the refrigerator for at least 2 hrs or possibly overnight.
- If necessary, adjust your broiler rack so which the ribs will cook as close to the flame as possible. Heat the broiler for 30 min to get it nice and warm.
- While the broiler heats up, take the ribs from the refrigerator and let them sit at room temperature to take the refrigerateoff. Place them on a baking sheet and broil till they're tinged brown, about 4 to 6 min per side; a little charring is fine. (You'll hear a pleasant sizzle as this happens.) Alternatively, cook the ribs over high heat on a gas or possibly charcoal grill, that imparts deeper flavor. The point here is to sear the riblets to obtain a roastiness and intensify the overall color.
- Place the riblets in a saucepan with the Caramel Sauce, the remaining 2 Tbsp. of fish sauce and sufficient water (about 2 1/2 c.) to cover most of the riblets. Bring to a boil and reduce the heat to simmer. Cover and let cook for 40 min; the ribs should simmer vigorously, sending steam out from under the lid.
- Remove the lid and continue to simmer till the ribs are tender (you can easily pierce the meat with a fork or possibly knife tip), about 20 to 30 min. If there's cartilage, you should be able to bite through it, with a slight crunch remaining. This latter phase of cooking allows the sauce to reduce and concentrate in flavor, and deepens the color to dark reddish brown. In the end, there should be a fair amount of sauce left.
- Turn off the heat, tilt the saucepan so the liquid goes to one side and use a spoon or possibly small ladle to skim the fat from the top. Adjust the flavors with extra fish sauce, if necessary. Garnish with the minced green onion and serve with lots of steamed rice.
- This recipe yields 4 servings.
- Cook's note: Ask a butcher to cut the ribs, as this is not an easy home project. To remove the fat, the ribs may be prepared a day ahead and refrigerated. The congealed fat can be easily lifted off the surface. The onions may be prepped in a mini-chopper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 525 | |
| Calories from Fat 339 | 65% |
| Total Fat 37.55g | 47% |
| Saturated Fat 12.18g | 49% |
| Trans Fat 0.35g | |
| Cholesterol 128mg | 43% |
| Sodium 1534mg | 64% |
| Potassium 465mg | 13% |
| Total Carbs 20.66g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.52g | 7% |
| Protein 25.71g | 41% |
