Another delicious and simple Vietnamese Dish form Celebrity Cook-Luke Nguyen.
Recipe adapted from Luke Nguyen's Vietnam but I have done slight modification.

Ingredients

2 Tablespoons Minced Garlic
1 Red Asian Shallot, diced
2 Tablespoons Fish Sauce
1 Teaspoon Oyster Sauce
2 Tablespoons Sugar
1 Teaspoon Salt
1 Teaspoon Freshly Ground Black Pepper
300g (10 ½ oz) pork spare ribs, cut into 2 x 3 cm (3/4 x 11/4 inch) pieces
Vegetable oil, for deep frying
250ml (9 fl oz/1 cup) Young Coconut Water
1 Onion, sliced into segments
2 Coriander (Cilantro) sprigs (I have omitted this as I do not like it)

1.In a mixing bowl, combine 1 tablespoon of the garlic, shallot, fish sauce, oyster sauce, sugar, salt and pepper. Mix well, then add the pork ribs and stir to coat well. Set aside to marinate for 20 minutes.
2.Pour the oil into a wok and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds.
3.Add the undrained pork in batches and deep-fry over medium heat for 3 minutes, or until brown.
4.Remove the pork and drain on kitchen paper.
5. Put the coconut water in a saucepan and bring to the boil. Add the pork ribs and simmer for 1hr on low heat (pork ribs will fall offbones), or until the coconut water has reduced to a quarter of its original amount.
6.Add the remaining garlic, the onion and a pinch of black pepper. Stir constantly for 5 minutes, then turn off the heat.
5. Transfer the ribs to a serving platter and garnish with coriander.
Serve with steamed jasmine rice.

Note: Step 5, I have made some changes. I allowed the pork ribs to simmer for 1hr after reading comments from Luke Nguyen's Vietnam website on this dish.

This video below is extracted from www.sbs.com.au which featured Luke Nguyen's Vietnam.