Place the pork riblets in a large pot with salted water and boil for 5 minutes.Drain the ribs and rinse with cold water to remove any clogged impurities that may remain.
Prepare the marinade
Combine all ingredients for the marinade, toss the pork riblets with the marinade, and keep to one side for 30 minutes.
Cook the pork riblets
Stir 2 tablespoons of palm sugar into a pan with 2 tablespoons of water over a medium high heat until the sugar dissolves and you obtain an amber colour.
Add the marinated pork into the pan and stir evenly to coat the riblets with the caramel.
Pour in the coconut water and bring to the boil, cover with a lid and simmer for 45 minutes.
Remove the lid and continue cooking until the liquid completely evaporates and glazes the riblets with a dark shiny caramel.
Arrange the caramelised pork riblets on a plate with a sprinkle of ground pepper and spring onions on top.
Notes
You can marinade the pork and keep it in the refrigerator overnight.