1Parboil 2 lbs of baby back ribs in salted water for 5 minutes.
2Parboil 2 lbs of baby back ribs in salted water for 5 minutes.
3Parboil 2 lbs of baby back ribs in salted water for 5 minutes.
4Drain and rinse the ribs with cold water to remove any scum.
5Drain and rinse the ribs with cold water to remove any scum.
6Drain and rinse the ribs with cold water to remove any scum.
7Get the ribs into a mixing bowl.
8Get the ribs into a mixing bowl.
9Get the ribs into a mixing bowl.
10Marinate the ribs with 2 tablespoons of minced shallots, 1 tablespoon of minced garlic, 1/2 a tablespoon of fish sauce, 1/2 a tablespoon of sugar, a pinch of MSG, salt and pepper, and a splash of oil.
11Marinate the ribs with 2 tablespoons of minced shallots, 1 tablespoon of minced garlic, 1/2 a tablespoon of fish sauce, 1/2 a tablespoon of sugar, a pinch of MSG, salt and pepper, and a splash of oil.
12Marinate the ribs with 2 tablespoons of minced shallots, 1 tablespoon of minced garlic, 1/2 a tablespoon of fish sauce, 1/2 a tablespoon of sugar, a pinch of MSG, salt and pepper, and a splash of oil.
13Give that a good mix and let it marinate for 15 minutes.
14Give that a good mix and let it marinate for 15 minutes.
15Give that a good mix and let it marinate for 15 minutes.
16Slowly heat up 2 tablespoons of sugar on medium-low while occasionally stirring until it turns a dark amber color to make Vietnamese caramel (nước màu).
17Slowly heat up 2 tablespoons of sugar on medium-low while occasionally stirring until it turns a dark amber color to make Vietnamese caramel (nước màu).
18Slowly heat up 2 tablespoons of sugar on medium-low while occasionally stirring until it turns a dark amber color to make Vietnamese caramel (nước màu).
19Add the marinated ribs into the pot and brown them off for a couple of minutes.
20Add the marinated ribs into the pot and brown them off for a couple of minutes.
21Add the marinated ribs into the pot and brown them off for a couple of minutes.
22Pour in just enough Coco Rico to barely cover the ribs.
23Pour in just enough Coco Rico to barely cover the ribs.
24Pour in just enough Coco Rico to barely cover the ribs.
25Season with 2 more tablespoons of fish sauce, some chopped Thai chilies for heat, and black pepper.
26Season with 2 more tablespoons of fish sauce, some chopped Thai chilies for heat, and black pepper.
27Season with 2 more tablespoons of fish sauce, some chopped Thai chilies for heat, and black pepper.
28Bring this up to a rolling boil, reduce the heat to low, and let that simmer covered with a slight crack for about 40 minutes or until the pork ribs are tender.
29Bring this up to a rolling boil, reduce the heat to low, and let that simmer covered with a slight crack for about 40 minutes or until the pork ribs are tender.
30Bring this up to a rolling boil, reduce the heat to low, and let that simmer covered with a slight crack for about 40 minutes or until the pork ribs are tender.
31Turn up the heat to high and let this cook uncovered for another 5 minutes to allow the sauce to reduce by half and to glaze all over the pork ribs.
32Turn up the heat to high and let this cook uncovered for another 5 minutes to allow the sauce to reduce by half and to glaze all over the pork ribs.
33Turn up the heat to high and let this cook uncovered for another 5 minutes to allow the sauce to reduce by half and to glaze all over the pork ribs.