1 kg (2 1/4 lb) pork spareribs
2 garlic cloves
2.5 cm (1 in) fresh root ginger
75 ml (3 fl oz) 1/3 cup dark soy sauce
1 - 2 fresh red chillies, seeded and chopped
5 ml (1 tsp) tamarind pulp, soaked in 75 ml (3 fl oz) 1/3 cup water
15 - 30 ml (1? 2 tbsp) dark brown sugar
30 ml (2 tbsp) groundnut oil
salt and freshly ground black pepper
1. Wipe the pork ribs and place them in a wok, wide frying pan or large flameproof casserole.
2. Finely chop the onion, crush the garlic and peel and slice the ginger. Blend the soy sauce, onion, garlic, ginger and chopped chillies 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.
3. Pour the sauce over the ribs and toss well to coat. Bring to the boil and then simmer, uncovered and stirring frequently, for 30 minutes. Add extra water if necessary.
4. Put the ribs on a rack in a roasting tin, place under a preheated grill/broiler, on a barbecue or in 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.