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Cut spareribs between the bones, parboil then rinse with cold water to remove the porky odor.
Marinate cleaned pork with shallots, garlic, thai chili, chicken bouillon, sugar, fish sauce, and pepper. Let that chill out in the fridge for at least half an hour, but the longer the better.
For the nước màu, we’ll add sugar to a clean pot, cook on medium-low, constantly stirring until it turns a dark amber color. Make sure you don’t burn it, otherwise it’ll taste acrid.
Add the pork spareribs and let it brown for a couple minutes. Then we’ll add dark soy sauce, a whole can of Coco Rico, salt and pepper to taste. Bring up to a boil, let that simmer covered for 1-1.5 hours or until tender.
Remove the lid, crank up the heat to medium-high and let the sauce reduce and caramelize.
Garnish with green onions and Thai chili.