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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This originated in a recipe my wife collected when she was a schoolgirl. Since the Fourth of July is coming I thought I'd post it to the usual groups I use.
The chilis can be either prik ki nu (birdseye chilis, or habaneras or Scotch Bonnets) if you like a hot flavor, or prik chi fa (jalapeños) if you want a sweet picquante sauce.
Enjoy.
1 pound spareribs
Marinade:
1 tablspoon light soy sauce
1 teaspoon fish sauce
1 teaspoon prik Thai (black pepper), freshly ground
1 tablespoon cornstarch/cornflour
1 tablespoon rice wine
Sweet and Sour sauce:
½ cup of tomato catsup
¼ cup freshly grated ginger
1 tablespoon vinegar (preferably rice vinegar)
1 tablespoon sugar (preferably palm sugar)
1 teaspoon fish sauce
1 teaspoon prik Thai (black pepper), freshly ground
3 cups of beef stock
You also need:
¼ cup of chilis, sliced
½ cup of fresh pineapple chunks
½ cup of onion or shallots, sliced
¼ cup of pickled ginger, shredded
½ cup of tomato "meat"
Mix the marinade ingredients and marinade the ribs for 4 to 6 hours in a cool place.
Drop the tomatoes in boiling water to lossen 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 and 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 and 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.