Vietnamese Sesame Spareribs

God help me! I can eat these forever. The flavors are so intense and just a blast to savor!! We eat this with jasmine rice, and steamed broccoli seasoned with black pepper. The key to this recipe is the sweet and sour sauce, it is completely different than the traditional Chinese kind, not too sweet, definitely not syrupy and is pungent, sour, sweet and just a lot of fun. When this sauce gets mixed in with the rice...oh my!

• Ready In: 1 hr 25 mins
• Serves: 2

Ingredients

• 1 1⁄2 lbs  pork spareribs, the little ones
• 2  scallions, finely sliced
• 2  tablespoons sesame seeds (optional because I have been out of these and they are scrumptious without them too)
• 1⁄2 teaspoon salt
• 3  tablespoons fish sauce
• 2  tablespoons honey
• 1  teaspoon flour
• 1  teaspoon sugar

• sweet and sour sauce ingredients

• 2  garlic cloves, finely minced
• 3  tablespoons sugar
• 2  tablespoons lime juice or 2  tablespoons lemon juice
• 1⁄2 cup warm water
• 3  tablespoons fish sauce
• 1⁄2 teaspoon  ground red chili pepper

Directions

1. In large bowl, mix scallions, sesame seeds, salt, fish sauce, honey, flour and sugar. Marinate in mixture overnight -- or for 24 hours, it makes a difference! You can marinate for 15 minutes, but I noticed the flavors are amazing when marinated for longer.
2. Preheat oven at 350°F
3. Bake spareribs for 20 minutes, turning occasionally. Turn oven to broil and broil ribs for 5 minutes, turning frequently. Serve with sweet and sour sauce. The fish sauce will smell kinda strong and weird while cooking -- don't worry it doesn't taste that way.
4. Sweet and sour sauce:
5. In bowl, mix garlic, sugar, citrus juice, water and fish sauce until the sugar is dissolved. Stir in chili pepper.