Clean the ribs, then soak them for 10 minutes in water with 2 tablespoons of salt (this step helps reduce the smell).

Remove the ribs and let them drain (no need to rinse again). Crush the shallots and garlic (no need to mince), and cut the lemongrass into sections. Add everything to the ribs, squeeze in the juice of half an orange, and mix well.

Prepare the marinade sauce. In a pan, caramelize 1 tablespoon of palm sugar (or substitute with granulated sugar) until it turns golden. Add half a cup of cold water and wait for the sugar to dissolve, then turn off the heat. Add to the mixture 1/4 teaspoon five-spice powder, 1/2 teaspoon pepper, 1/2 tablespoon seasoning powder, 1 teaspoon MSG, 1 tablespoon honey, 1 tablespoon sweetened condensed milk, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1/2 tablespoon fish sauce, 1 tablespoon annatto oil, and 4 tablespoons cooking oil. Mix this mixture well and adjust the seasoning to taste.

While grilling, frequently dip the ribs into the marinade to keep them tender. A small tip is to mix 2 tablespoons of honey with a little water, and when the ribs are cooked, brush a layer of honey water on them and grill for 1 more minute (this step makes the ribs shiny and prevents them from drying out when cooled).