In a mixing bowl, combine 1 tablespoon garlic, shallot, sugar, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and oyster sauce. Mix well, then add the pork ribs and stir to coat well. Set aside to marinate for 20 minutes.
Pour the oil into a wok and heat to 350 degrees F/ 180 degrees C, or until a cube of bread dropped into the oil browns in 15 seconds.
Add the undrained pork in batches and deep-fry over medium heat for 3 minutes, or until brown.
Remove the pork and drain on a kitchen paper-lined tray.
Put the coconut water in a saucepan and bring to the boil.
Add the pork ribs and simmer for 5 minutes, then increase the heat and cook for a further 3 minutes, or until the coconut water has reduced to a quarter of its original amount.
Add the remaining 1 tablespoon garlic, onion, and a pinch black pepper. Stir constantly for 5 minutes, then turn off the heat.
Transfer the ribs to a serving platter and garnish with coriander (cilantro).
Serve with steamed jasmine rice.