Ingredients

• 1.5 lb pork spare ribs (cut into pieces)
• 1/2 shallot (minced)
• 5-6 garlic cloves (minced)
• 3 Thai chilis (minced)
• 1 tbsp lemongrass (minced)
• 1.5 tbsp fish sauce
• 1/2 tbsp chicken powder
• 1/2 tsp sugar + 2 tbsp sugar (to carmelize)
• 1/3 tsp MSG

Procedure

1. In a small pot, add your spare ribs and fill the pot with enough cold water to cover the spare ribs. Bring that pot to a boil on high heat for about 5 minutes or until the water starts to boil. Drain and clean your spare ribs with clean water to remove any impurities. Pat dry and set aside.

2. In a mixing bowl, add your spare ribs and marinate fish sauce, lemongrass, chicken powder, 1/2 tsp sugar, and MSG. Allow to marinate for at least 1 hour (or overnight is best).

3. Before cooking, be sure to take the spare ribs out at least 1 hour from the fridge (if marinating overnight) to ensure it reaches room temp.

4. In a clay pot, you want to add 2 tbsp of oil and 2 tbsp of sugar on medium-high heat. Allow the sugar to melt and start to carmelize and turn a dark brown color (but not burnt!). This part can be tricky to time so keep an eye out!

5. Once the sugar has turned a dark brown caramel color, add your garlic and shallots. Stir to combine quickly for 30 seconds.

6. Add your marinated spare ribs and combine well. Add 1 tbsp of water to the mix. Once the liquid starts to boil, lower the heat to low.

7. Place the lid on the clay pot and allow the spare ribs to cook for 15 minutes with the lid on (still on low heat).

8. After 15 minutes, remove the lid and allow it to cook on low heat for another 15 minutes to help reduce the cooking liquid. At the last 5 minutes of cooking, add the Thai chilis and combine well.

9. Serve hot with fresh cucumbers, tomatoes with rice.