Sweet And Sour Spareribs 1 lb spareribs MARINADE: 1 tb light soy sauce 1 ts fish sauce 1 ts black pepper freshly ground 1 tb cornstarch 1 tb rice wine SWEET & SOUR SAUCE: 1/2 c tomato catsup 1/4 c freshly grated ginger 1 tb rice vinegar 1 tb palm sugar 1 ts fish sauce 1 ts black pepper freshly ground 3 c beef stock YOU ALSO NEED: 1/4 c chilies sliced 1/2 c fresh pineapple chunks 1/2 c onion or shallots sliced 1/4 c pickled ginger shredded 1/2 c chopped tomato This originated in a recipe my wife collected when she was a schoolgirl. The chilies can be either prik ki nu (birdseye chilies, or habaneros or Scotch Bonnets) if you like a hot flavor, or prik chi fa (jalapenos) if you want a sweet picquante sauce. Method: Mix the marinade ingredients and marinade the ribs for 4-6 hours in a cool place. Drop the tomatoes in boiling water to loosen the skins, and peel and quarter them, then discard the seed pulp and chop the 'meat' to yield half a cup. Fry, broil, or barbeque the ribs until golden brown. In a small saucepan or wok mix the sweet & sour sauce ingredients, and bring to a boil, and then simmer for about 15 minutes until slightly thickened. Strain out any lumps that have formed. Heat some oil in the wok or a frying pan/skillet until very hot (smoking) and add the chili, pineapple, tomato, onion and ginger, and stir fry until aromatic. Add 1 cup of the sweet & sour sauce mix. In a small bowl combine 1 tablespoon of cornstarch with 3 tablespoons of water, and add this to the mixture to thicken it, then add the remaining sauce. Transfer the sauce to a sauce jug, and place the ribs on a serving platter. Drizzle a little sauce over the ribs, and deliver the ribs and the jug of sauce to the diners. Recipe By: Muoi Khuntilanont Yield: 1 servings