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Ingredients
- Pork spareribs - 1 kg/2 lbs
- Onion - 1 piece
- Garlic - 2 cloves
- Fresh root ginger - 2.5 cm/1
inch
- Dark soy sauce - 75ml
- fresh red chilies - 1-2,
seeded and chopped
- tamarind pulp - 5ml/1tsp,
soaked in 75ml water
- dark brown sugar - 15-30ml/1-2
tbsp
- groundnut oil - 30ml/2 tbsp
- salt and ground black pepper
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Method
- Wipe the pork ribs and place
them in a wok, wide frying pan or large flameproof casserole.
- Finely chop the onion, crush
the garlic and peel and slice the ginger.
- Blend the soy sauce, onion,
garlic, ginger and chopped chilies together to a paste in a food
processor or with a pestle and mortar. Strain the tamarind and
reserve the juice.
- Add the tamarind juice, brown
sugar, oil and seasoning to taste to the onion mixture and mix
well together.
- Pour the sauce over the ribs
and toss well to coat. Bring it the boil and then simmer,
uncovered and stirring frequently, for 30 minutes. Add extra
water if necessary.
- Put the ribs on a rack in a
roasting tin, place under a preheated grill, on a barbecue or in
a the oven at 200˚C/400˚F/Gas 6 and continue cooking until the
ribs are tender, about 20 minutes, depending on the thickness of
the ribs.
- Baste the ribs with the sauce
and turn them over from time to time. Serve 4.
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