Sweet and Sour Spare Ribs
INGREDIENTS:
2kg/ 4 1/2 lb spare ribs of pork, cut into portions
2 onions, 1 left whole, 1 chopped
1 clove garlic
ground ginger
3 tbsp oil
1 1/2 tsp cornflour
6 tbsp brown malt vinegar
150ml/ 1/4 pint pork stock
4 tbsp sweetened pineapple syrup
1 tbsp brown sugar
1 tbsp plum jam
1 tbsp soy sauce
salt and pepper
1 Put ribs into a sauce pan and cover with water. Add the whole onion and whole garlic with a pinch of ground ginger. Simmer for 25 minutes then strain the ribs and dry on absorbent paper. Reserve 150ml/ 1/4pint of the stock.
2 Heat 1 tbsp of the oil in a pan, add the chopped onion and turn around in the oil. Blend the cornflour and 1/2 tsp ground ginger with the vinegar and the 150ml/ 1/4pint of stock. Pour over the onion with the pineapple syrup, sugar, plum jam and soy sauce. Stir over a low heat until thickened, add salt and pepper to taste.
3 Heat remaining oil in a roasting tin and cook the ribs in the center of hot oven 220C/ 425F/ gas7 for 20 minutes. Pour away any surplus oil from the tin, lower the heat to moderate 160C/ 325F/ gas 3 and cook the ribs for 10 minutes.
4 Add the sauce, turn the ribs in this until evenly coated and continue cooking for a further 10 minutes.
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