Vietnamese Caramelized Pork Ribs
Part of their appeal, of course, is the sticky, sweet-salty glaze. But the other is that you don’t need a grill or any fancy equipment. You begin with an inexpensive cut of meat and after about 15 minutes worth of work, you pop the whole thing in the oven for a couple of hours. Later, you’ll pull out a roasting pan with a jumble of the most succulent, moist, juicy caramelized ribs you can imagine, with no effort.
Check out the recipe in my book, My Paris Kitchen!