Pork Riblets Simmered in Caramel Sauce

Name: Pork Riblets Simmered in Caramel Sauce
Yield: serves 4 to 6 with 2 or 3 other dishes
Ingredients: 3 pounds meaty pork spareribs, cut crosswise through the bone into long strips 1 1/2 to 2 inches wide; 1/2 large yellow onion, minced; 1 tablespoon sugar; 1 teaspoon black pepper; 6 tablespoons fish sauce; 6 tablespoons Caramel Sauce (page 316); 2 scallions, green part only, chopped

December 14, 2011

This kho involves a little more work than the pork and eggs kho on page 146. You must first marinate the meat and then sear it before it settles into its long simmer. The extra steps produce a rich, roasty undercurrent of flavor that permeates the dish. These riblets have special meaning for my mom because her family prepared them for their month-long Tet festivities. An entire pig was slaughtered for the celebration, and the ribs were used in this kho. Since it reheats well, it is the perfect make-ahead dish for the Lunar New Year, a time when everyone is supposed to relax, rather than slave in the kitchen. When purchasing the ribs, remember to ask the butcher to cut them into strips for. For the best flavor, sear the riblets on a grill.

Cooks' Note

You may use a medium-sized clay pot (2 1/2 to 3 quart) for cooking this kho. For details on clay pot cooking, see page 108.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.