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Caramel Sauce
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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.
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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.
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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).
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RIBS
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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.
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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.
