CARAMELIZED PORK RIBS
Steps:
- Caramel Sauce 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. 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. 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). RIBS 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. 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.
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