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1
For the ribs: Heat the oven to 325 degrees.
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2
Season the ribs all over with salt.
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3
In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat.
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4
Add the ribs and brown on all sides, turning with tongs, 5 minutes a side.
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5
Transfer to a platter and pour off all but 2 tablespoons fat.
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6
Add the onion, carrots, garlic, lemon grass and ginger to the pot.
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7
Cook over high heat until lightly browned, 3 minutes.
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8
Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil.
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9
Return the ribs to the pot, immersing them in the liquid.
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10
Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours.
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11
Let the ribs cool in the liquid, then drain well.
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12
(Ribs can be refrigerated for up to 24 hours.)
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13
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes.
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14
Strain.
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15
Prepare a grill for direct grilling over high heat.
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16
Brush and oil the grate.
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17
Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze.
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18
Serve with the remaining glaze drizzled on top or passed separately in a bowl.
