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1
Starting from one end, remove the tough white membrane from the underside of each rib strip: Slide the tip of a knife underneath the membrane that lies between 2 rib bones, lift it up and cut it.
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2
Then, use a pair of pliers or a dish towel to grab the membrane and pull it away from the ribs.
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3
Several pulls may be required to remove it all.
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4
Trim any small membrane patches that remain with a knife.
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5
When done, remove as much fat from the rib strips as you like.
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6
Cut each strip between the bones or cartilage into individual riblets.
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7
To make the marinade, combine the garlic, shallot, brown sugar, and pepper in a mortar and pound to a rough paste.
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8
(Or, use an electric mini-chopper.)
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9
Transfer to a large bowl and add the caramel sauce, soy sauce, fish sauce, oil, and lemongrass, mixing well.
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10
Add the riblets to the marinade and mix well to coat all surfaces.
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11
Your hand is the best tool for this.
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12
Cover with plastic wrap and refrigerate for 24 hours.
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13
Thirty minutes before cooking, remove the bowl from the refrigerator.
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14
For the best flavor, grill the riblets.
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15
Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
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16
Alternatively, position a rack in the upper third of the oven and preheat to 475F.
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17
Arrange the riblets on an aluminum foillined baking sheet for roasting.
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18
(The riblets taste nearly as good oven roasted as they do grilled.)
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19
Arrange the riblets on the grill rack, or slip the baking sheet into the oven.
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20
Cook for 12 to 15 minutes, or until browned and a little charred on the edges.
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21
Extra-thick pieces will require a little more time.
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22
Monitor the ribs closely as they cook, turning them over or moving them around (if you are grilling) to ensure even cooking and prevent burning.
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23
Transfer the riblets to a serving platter.
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24
Garnish with the cucumber or serve it alongside.
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25
At the table, let diners craft their own dipping sauce by muddling some chiles in a little soy sauce.
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26
Feel free to use fingers for eating.
