Blend Red Bird's Eye Chili Pepper (1),Fresh Cilantro (1 bunch), Fresh Ginger (1 piece), Ground Turmeric (1/2 teaspoon), Soy Sauce (1 1/2 teaspoon), Fish Sauce (2 tablespoon) and Brown Sugar (4 tablespoon) in a food processor until it makes a rough paste.
Tip the marinade into a bowl and add the Pork Ribs (500 gram) after you have cut them into individual ribs, rubbing to coat them all the marinade. Put in the fridge overnight.
To make the sauce, put white Granulated Sugar (100 gram), Water (125 milliliter) into a saucepan and bring very slowly to the boil and simmer for a couple of minutes.
Remove sauce from heat and stir in Garlic (4 clove), Red Bird's Eye Chili Pepper (1) Fish Sauce (1 tablespoon) and Lime (1/2). Taste for acidity. Add more lime if necessary. Keep sauce in the fridge overnight.
Preheat the oven to 320 degrees F (160 degrees C) and tip the ribs and the marinade onto a baking tray. Cover loosely with foil and put in the oven for an hour.
Turn up the temperature to 200 degrees C (400 degrees F), remove the foil, turn the ribs and cook for another 20-30 mins, until the meat just easily pulls away from the bone and they are brown and sticky.
Plate the ribs. Drizzle with sauce and serve with rice, salad or stir fried green vegetables. Enjoy!