Ang Cooks

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. Drain and clean your spare ribs with clean water to remove impurities. Pat dry and set aside.

2: In a mixing bowl, add your spare ribs and marinate with 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, take the spare ribs out at least 1 hour from the fridge to ensure they reach room temperature.

4: In a clay pot, add 2 tbsp of oil and 2 tbsp of sugar on medium-high heat. Allow the sugar to melt and caramelize to a dark brown color.

5: Once the sugar is dark brown, add garlic and shallots. Stir for 30 seconds.

6: Add your marinated spare ribs and combine well. Add 1/2 cup of water. When the liquid boils, reduce the heat to low.

7: Place the lid on the clay pot and cook for 15 minutes on low heat.

8: After 15 minutes, remove the lid and cook for another 15 minutes to help reduce the cooking liquid. Add the Thai chilis in the last 5 minutes and combine well.

9: Serve hot with fresh cucumbers and tomatoes with rice.