Preparation steps 1 Cut the ribs into individual pieces by slicing between the bones. 2 Put the ribs in a large saucepan of cold water. 3 Bring the water to the boil. 4 Blanch the ribs for 3 min, skimming off the scum. 5 Drain the ribs. 6 Rinse the ribs under cold water to remove any impurities. 7 Pat the ribs dry with kitchen paper. 8 Finely chop the garlic. 9 Finely slice the shallots. 10 Mix the ribs with half the garlic, half the shallots, half the fish sauce and the pepper. 11 Leave the ribs to marinate for 30 min. 12 Meanwhile, rinse the rice in cold water, rubbing it between your fingers, until the water runs almost clear. 13 Drain the rice. 14 Put the rice in a heavy-based saucepan. 15 Heat the oil in a sauté pan over medium-high heat. 16 Brown the ribs for 8 min on all sides. 17 Set the ribs aside on a plate. 18 Pour off the excess fat from the pan. 19 Put the sugar and a splash of water in the pan. 20 Cook over medium heat without stirring until the caramel turns dark amber. 21 Add the rest of the garlic and shallots. 22 Stir for 30 seconds in the caramel. 23 Return the ribs to the pan. 24 Turn the ribs to coat them in the caramel. 25 Pour in the rest of the fish sauce. 26 Pour in water to come halfway up the ribs. 27 Cover and simmer for 25 min over low heat, turning the ribs halfway through. 28 Meanwhile, cover the rice with cold water to 1.5 cm above the grains. 29 Bring the rice to the boil over high heat. 30 Cover and cook for 12 min over very low heat. 31 Leave the rice to rest off the heat for 10 min without lifting the lid. 32 Uncover the ribs and reduce over medium heat for 10 min, turning them constantly, until the sauce becomes a glossy, syrupy glaze. 33 Thinly slice the spring onions. 34 Slice the cucumber into thin rounds. 35 Fluff the rice with a spatula. 36 Scatter the spring onions over the ribs. 37 Serve the ribs with the rice and the cucumber slices. 