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1
Cut each rib strip between the bones or cartilage into individual riblets.
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2
In a large bowl, combine the onion, sugar, pepper, and 3 tablespoons of the fish sauce and mix well.
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3
Add the riblets and toss to coat evenly.
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4
Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
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5
Remove the bowl from the refrigerator about 45 minutes before searing.
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6
Prepare a hot charcoal fire (you can hold your hand over the rack for only 2 to 3 seconds) or preheat a gas grill to high.
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7
Remove the riblets from the marinade, reserving the marinade, and sear on the grill, turning as needed, for about 10 minutes total.
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8
Alternatively, broil the riblets on a foil-lined baking sheet for about 8 minutes on each side, or until lightly charred.
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9
Transfer the seared riblets, the reserved marinade, and any cooking juices to a 5-quart Dutch oven and add the remaining 3 tablespoons fish sauce, the caramel sauce, and water almost to cover.
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10
Bring to a boil over medium-high heat.
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11
Adjust the heat to a simmer, cover, and cook for 45 minutes.
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12
Uncover and adjust the heat so that the riblets simmer vigorously.
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13
Cook for about 20 minutes, or until the riblets are tender when pierced with a knife.
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14
The sauce will have reduced, but there will still be plenty.
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15
Remove from the heat and let stand for a few minutes so that the fat collects on the surface, then skim it off.
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16
Return to a simmer and taste the sauce.
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17
Add extra fish sauce to create a deeper savory flavor, or water to lighten it.
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18
Transfer the riblets and sauce to a bowl.
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19
Sprinkle the scallion on top and serve.
