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Thai Sweet and Sour Ribs

4lb (2kg) pork spareribs
1 red onion, finely chopped
2 garlic cloves, crushed
1 tbsp grated fresh ginger root
1 tbsp peanut oil
1/2 cup (125ml) pineapple juice
2 tbsp fish sauce
1/4 cup (60ml) tomato paste
1/4 cup (60ml) fresh lime juice
2 tbsp honey
1/3 cup (90ml) thai sweet chilli sauce

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, 5-10 minutes. Add pineapple juice, fish sauce, tomato paste, lime juice, honey and 2 tbsp sweet chilli 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 chilli sauce throughout. Serve hot.

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 tsp chinese five-spice, 4 crushed garlic cloves, 2 tbsp gratred fresh ginger root, 2 tbsp medium dry sherry, 1/4 cup (60ml) soy sauce, 2 tbsp hot chinese sauce, and 1/2 cup (120ml) packed brown sugar. Reserve 2 tbsp hoisin mixture for basting. Brush remaining mixture over ribs. Grill according to recipe above.

Makes 4 servings.

Many thanks to The Spice Shop for letting us use this recipe.