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In a mixing bowl, combine the shallot, fish sauce, oyster sauce, sugar, salt, pepper and 1 tablespoon of the garlic. Mix well to dissolve the sugar, then add the pork ribs and stir to coat well. 2. Cover and leave to marinate for 20 minutes. 3. One-third fill a large wok or deep frying pan with oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns brown in 15 seconds. 4. Drain the pork ribs, reserving the marinade. Deep-fry the pork ribs in small batches over medium heat for 3 minutes, or until brown. Remove using a slotted spoon and drain on paper towels. 6. Pour the coconut juice and reserved marinade into a saucepan and bring to the boil. Add the pork ribs, reduce the heat and simmer for 20 minutes. 7. Increase the heat to medium–high and cook for a further 5 minutes, or until the coconut juice has reduced to one-quarter of its original volume. 8. Add the onion, remaining garlic and a pinch of black pepper. Stir constantly for 5 minutes, then turn off the heat. 9. Transfer the ribs to a serving platter and garnish with coriander. 10. Serve with steamed jasmine rice and papaya salad.