In a large mixing bowl, combine pork spare ribs and marinating ingredients. Mix well and let the ribs marinate for at least 30 minutes.
1.5 lb pork spare ribs, 7 cloves garlic, ¼ c fish sauce, 1 tbsp sweet soy sauce, ½ tsp paprika, ¼ tsp white pepper, ¼ tsp black pepper, 2 small Thai chilies
Add vegetable oil to a large skillet over medium-high heat. Add marinated pork ribs and brown on all sides, approximately 4 to 5 minutes. Don't worry about cooking them all the way in this step. The purpose of searing is to have that attractive color at the end.
2 tbsp vegetable oil
Add coconut juice to the pan, just enough to cover the pork ribs (I used 2 cups). Raise the heat to a high setting and bring the whole pan to the boiling point, about 30 to 40 seconds.
2 - 2.5 c coconut water or juice
Then immediately lower the heat back to a medium-high setting and simmer for 20 minutes.
Add cooked quail eggs to the pan and continue cooking for 10 minutes. Then lower the heat to medium-low and cook for another 10 minutes; by this time, all the liquid is reduced almost by two-thirds. Stir occasionally toward the end of the braising process to coat the ribs with caramelized sauce evenly.
10 quail eggs
When the meat is tender and almost falls off the bones, and the sauce becomes thickened, turn off the heat. Garnish with chopped cilantro, green onion, and fried garlic.
2 sprig cilantro, 2 sprig green onion, 1 tsp fried garlic
Serve hot immediately with a hot bowl of rice.