Marinated Thai-Style Pork Spareribs
['1 cup sliced shallots', '10 scallions, coarsely chopped', 'One 3-inch piece fresh ginger, sliced', '8 large cloves garlic, peeled', '1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)', '6 tablespoons soy sauce', '2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)', '1 teaspoon kosher salt', '1 teaspoon fresh coarsely ground black pepper', '2 tablespoons sugar', '4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch "racks," each rack cut between the bones into individual 2- to 3-inch-long riblets', 'Thai Chile-Herb Dipping Sauce']
1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.
2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.
3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .
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