Caramelized Pork Ribs

Name: Caramelized Pork Ribs
Ingredients: 1/2 Cup granulated sugar; 1 cup water; 3 tbsp. fish sauce; 1/4 cup finely chopped lemongrass or lemongrass paste; 6 cloves garlic; 2 tbsp lime juice; 1 tbsp minced fresh ginger root; 1 tbsp packed brown sugar; 1 tsp five-spice powder; 4 lb (2 kg) pork back ribs; 1 tbsp peanut or vegetable oil

11 ingredients

1 steps

Ingredients

1/2 Cup granulated sugar
1 cup water
3 tbsp. fish sauce
1/4 cup finely chopped lemongrass or lemongrass paste
6 cloves garlic
2 tbsp lime juice
1 tbsp minced fresh ginger root
1 tbsp packed brown sugar
1 tsp five-spice powder
4 lb (2 kg) pork back ribs
1 tbsp peanut or vegetable oil

Directions

1

{"0":"Caramel Sauce","2":"1) In medium, heavy bottomed saucepan, over high heat, stir granulated sugar with 1\/2 cup water until sugar dissolves. Bring to a boil, reduce heat to medium and cood, without stirring, for about 10 minutes or until a deep golden brown. Immediately remove from heat. Caramel may darken still - don't worry it can get quite dark.","4":"2) Carefully pour in rest of water and fish sauce (mixture will bubble up). Return pot to low heat and cook, stirring, to dissolve any hardened caramel.","6":"3) Stir in lemongrass, garlic, lime juice, ginger, brown sugar, adn five-spice powder. Simmer over low heat for 10 minutes to blend flavors. (Sauce can be covered and chilled up to several days ahead).","8":"RIBS","10":"1) Preheat oven to 425F. Slice ribs between bones. Place in large pot with enough water to cover and bring to a boil. Reduce heat and simmer, covered, for 50 to 60 minutes until meat is fork-tender. Drain. Let stand until cool enough to handle.","12":"2) In bowl, toss ribs with half of caramel sauce until evenly coated. Arrance in single layer in shallow parchment-lined baking dish. Bake ribs in preheated oven, turning once or twice, for 30 minutes or until well browned and most of the sauce has evaporated."}