Thank David Lebovitz for this most wonderful recipe.
- 1 cup sugar
- ¼ cup water
- juice from 1/2 lemon (save the zest and the other half for the black rice)
- ⅓ cup gluten-free fish sauce
- ¾ cup water
- ¼ teaspoon salt
- 1 very large yellow onion, peeled, halved, and sliced lengthways
- 1 slab of pork baby back ribs or 2 pounds cut into individual ribs
- 1-inch piece of ginger, peeled and shredded
- 4 large cloves of garlic, peeled and sliced
- 4 Thai chilies, washed, stems removed and sliced (be careful. Wear gloves for safety.)
- 1-inch piece of carrot, peeled and diced
- Turn oven on to 300ºF.
- Spread sugar in bottom of wide heavy-based skillet.
- Pour over ¼ cup of water and lemon juice.
- Let it sit for minute.
- Then heat over medium heat until sugar begins to liquefy.
- Reduce heat to medium low and let caramel boil until it turns medium-dark brown.
- Remove it from heat and slowly and carefully (because this will steam and you could burn yourself) pour ¾ cup water and fish sauce into caramel.
- Return to heat and stir.
- Let boil for a few minutes, until sauce is smooth.
- Add onions and remove from the heat.
- Add ribs to caramel sauce, stir to coat, and bring to simmer over low heat.
- Braise, turning the ribs every 30 minutes with tongs, for 2 hours.
- For last half hour add, ginger, garlic, Thai chilies, and diced carrot.
- Return ribs to oven.
- Ribs are done when they have become tender enough to pull easily away from bone and are a medium-deep mahogany color.
- Remove pan from oven.
- Place ribs on plate then heat sauce to a boil.
- Reduce sauce down by half.