Pork Riblets Simmered in Carmel Sauce (Xu"o"n Kho)

This recipe starts with Baby Back Ribs with a sauce that is almost like candy making - the sugar cooks to the edge of burning. You can make extra, bottle it, and use it for other purposes.  Understand that this recipe takes a lot of time and requires very close attention to the cooking steps.  It is a challenge, but well worth it, if you are successful.  Enjoy the fun of cooking this one.  Serves 6

Ingredients 

• 3 lb. Baby Back Portk Ribs, cut in half crosswise by a butcher and separated into riblets. 
• ½ small Yellow Onion, peeled and minced (¼ cup)
• 2 Cups plus 2 TB Sugar.
• 1 Teaspoon freshly ground Black Pepper
• 2 TB Vegetable Oil
• ¼ Cup Vietnamese Fish Sauce, divided.
• Thinly sliced Scallions for garnish
• Steamed Jasmine rice, for serving (optional)

Procedure

1. To a large bowl, add the Pork, Onion, 2 teaspoons Sugar, the Black Pepper, Oil and 2 TB Fish Sauce.  Toss to combine and coat the Ribs. Marinate in the refrigerator for 2 hours.
2. Meanwhile, preheat a broiler to high and line a large rimmed baking sheet with aluminum foil. Transfer the Riblets to the baking sheet and broil, turning once, until the meat is charred in places, 15-20 minutes.  Remove from the broiler and set aside.
3. Fill a large bowl with ice water and set it by the stove.
4. In a large pot, stir together the remaining 2 cups of Sugar and ⅓ Cup tap water.  Cover and bring to a boil over medium-high heat until the sugar dissolves, 4-5 minutes.  Uncover and continue cooking until the sugar turns dark reddish-brown (370°F on a candy thermometer), 10-15 minutes. Remove from the heat and immediately set the bottom of the pot in the ice water to stop the cooking. 
5. Add 1 Cup of cold water to the pot, return it to medium heat, and cook, stirring continously, until the carmel has liquified. Add the reserved riblets and any accumulatede juices, as well as the remainig 2 TB Fish Sauce, them bring to a simmer.
6. Partially cover the pot, lower the heat to maintain a simmer, and cook, skimming and discarding the fat occasionally, until the port is very tender, about 1 hour.
7. Top with scallions and serve with rice or as an appetizer.