Pork Riblets Simmered in Caramel Sauce

  1. Cut each rib strip between the bones or cartilage into individual riblets.
  2. In a large bowl, combine the onion, sugar, pepper, and 3 tablespoons of the fish sauce and mix well.
  3. Add the riblets and toss to coat evenly.
  4. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
  5. Remove the bowl from the refrigerator about 45 minutes before searing.
  6. Prepare a hot charcoal fire (you can hold your hand over the rack for only 2 to 3 seconds) or preheat a gas grill to high.
  7. Remove the riblets from the marinade, reserving the marinade, and sear on the grill, turning as needed, for about 10 minutes total.
  8. Alternatively, broil the riblets on a foil-lined baking sheet for about 8 minutes on each side, or until lightly charred.
  9. Transfer the seared riblets, the reserved marinade, and any cooking juices to a 5-quart Dutch oven and add the remaining 3 tablespoons fish sauce, the caramel sauce, and water almost to cover.
  10. Bring to a boil over medium-high heat.
  11. Adjust the heat to a simmer, cover, and cook for 45 minutes.
  12. Uncover and adjust the heat so that the riblets simmer vigorously.
  13. Cook for about 20 minutes, or until the riblets are tender when pierced with a knife.
  14. The sauce will have reduced, but there will still be plenty.
  15. Remove from the heat and let stand for a few minutes so that the fat collects on the surface, then skim it off.
  16. Return to a simmer and taste the sauce.
  17. Add extra fish sauce to create a deeper savory flavor, or water to lighten it.
  18. Transfer the riblets and sauce to a bowl.
  19. Sprinkle the scallion on top and serve.

pork spareribs, yellow onion, sugar, black pepper, fish sauce, caramel sauce, scallions

Taken from www.epicurious.com/recipes/food/views/pork-riblets-simmered-in-caramel-sauce-383055 (may not work)

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