1: Set the Precision Cooker to 165°F.
2: In a small pot on medium heat, caramelize the sugar until it’s golden brown. Add fish sauce, coconut water, soy sauce, limes, garlic, lemongrass, shallots, star anise, cinnamon, cardamon, and coriander. Simmer on low for 10 minutes. Add oil and set aside to cool to room temp.
3: Remove the membrane from the ribs and cut into 3 smaller racks. Place the ribs in a vacuum sealable or resealable bags. Divide the marinade between all the bags and save half for glazing.
4: Place the ribs in the water bath and sous vide for 12 hours. Remove the ribs from the water bath and cool completely in an ice bath. Transfer the ribs into the fridge until ready to eat.
5: Preheat grill to 500°F.
6: Remove the ribs from the bag and thoroughly pat dry with paper towels. Grill the ribs for 10 minutes, brushing the marinade every 3 minutes.
