| Thai Sweet & Sour Ribs
4 pounds of pork spareribs
1 red onion, finely chopped
2 garlic cloves, crushed
1 tablespoon of grated fresh gingerroot
1 tablespoon of peanut oil
1/2 cup of pineapple juice
2 tablespoons of fish sauce
1/4 cup of tomato paste
1/4 cup of fresh lime juice
2 tablespoons of honey
1/3 cup of Thai sweet chili sauce |
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Separate ribs by slicing between the bones with a large knife or cleaver. Simmer separated ribs in large pan of salted water until just tender, about 30 minutes. Drain. Rinse under cold running water and drain again. Leave to cool completely. Place onion, garlic, ginger and oil in a small pan. Stir fry over medium heat until softened, 5 to 10 minutes. Add pineapple juice, fish sauce, tomato paste, lime juice, honey and 2 tablespoons sweet chili sauce. Bring to the boil. Simmer gently until thick, 10 minutes. Leave to cool completely. Brush the sweet sour mix over the ribs. Grill according to instructions below, basting with the remaining chili sauce throughout. Serve hot. Makes 4 servings.
OUTDOOR ON THE BARBECUE:
Grill over medium-hot coals, turning frequently and basting, until brown and crusty, 15 minutes.
INDOOR:
Preheat broiler. Broil, removing from under the broiler every 5 minutes to baste, until brown and crusty, 15 minutes.
THINK AHEAD:
Pre-cook the ribs up to 1 day in advance. Cool completely. Cover with plastic wrap and refrigerate. Make glaze up to 1 day in advance. Cover and refrigerate.
COOKS NOTE:
Pre-cook the ribs in simmering water to remove the layer of outer fat. This not only prevents flare-ups during cooking, but allows the rib meat to stay tender and juicy inside and crispy on the outside.
RIB VARIATION - SPICED HOISIN RIBS:
Omit all ingredients for the sweet sour mixture. Combine instead 1/2 cup (120ml) hoisin sauce, 1/2 teaspoon Chinese Five-Spice, 4 crushed garlic cloves, 2 tablespoons grated fresh ginger root, 2 tablespoons medium dry sherry, 1/4 cup soy sauce, 2 tablespoons hot Chinese sauce, and 1/2 cup packed brown sugar. Reserve 2 tablespoons hoisin mixture for basting. Brush remaining mixture over ribs. Grill according to recipe above.
 
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