INGREDIENTS: 

• 1 Cup Sliced Shallots

• 10 Scallions, Coarsely Chopped

• 3-Inch Piece Fresh Ginger, Sliced

• 8 Large Cloves Garlic, Peeled

• 1 Cup Coarsely Chopped Fresh Cilantro

• 6 Tbsp. Soy Sauce

• 2 Tbsp. Thai Fish Sauce

• 1 Tsp. Each Salt & Pepper

• 2 Tbsp. Sugar

• 4 Lbs. Pork Spare Ribs, Cut Between The Bones Into Individual 2- to 3-Inch Long Riblets

Directions:

Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, & sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice. Place pork ribs in a large bowl. Thoroughly coat the ribs with the marinade. Cover & marinate at room temperature for 2 hours. Preheat oven to 350°F. Spread the ribs out, bone-side down, on baking sheets & bake until ribs are deeply colored & very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve