Lemongrass Pork Ribs with Sweet & Savoury Glaze

2 kg pork spare rib slab
¼ tsp SIDS CRAZY SALT
2 tbsp rice bran oil
1 large shallot, finely diced
2 tbsp minced lemongrass
3 garlic cloves, finely diced
2 tbsp brown sugar
3 tbsp fish sauce
1½ cups water
2 spring onions, thinly sliced

Remove the thin membrane from underneath the slab of pork ribs. If you can get a piece of it from the edge, which can be quite slippery, it will pull off easily, usually in one large sheet. Removing this membrane will immediately remove that chewy part of the rib, making it more tender. After removing the membrane, use a sharp knife to cut in-between the bones to separate the ribs into individual long pieces. Lightly sprinkle with SIDS CRAZY SALT.
In a large nonstick deep frypan, heat oil on medium-high. Pan-fry the ribs until caramelized and golden brown on all sides.
Clear a space in the middle of the pan and add shallots, minced lemongrass and garlic. Sauté for 10 seconds.
Add brown sugar, fish sauce, and water. Toss the ribs in the mixture. Partially cover with a lid off-centre to prevent the liquid from boiling over. Reduce heat to a low simmer and cook for 25 minutes until the ribs are tender. Add a bit more water if necessary if the liquid is cooking off before ribs are tender. Flip the ribs halfway through to get coated in the sauce.
Uncover. Most of the liquid should have evaporated and reduced to a shiny glaze. If not, continue to simmer uncovered. Keep a watchful eye at this point because the sauce can reduce too much and burn - the very reason a nonstick pan will save you a lot of headache. Garnish with spring onions and serve.