2 ¼ pounds pork spareribs
1 onion
2 garlic cloves
1 inch fresh ginger root
1/3 cup dark soy sauce
1-2 Coconut Tree Brand frozen red chilli, seeded and chopped
1 tsp Cock Brand tamarind paste, soaked in 1/3 cup water
1-2 tbsp dark brown sugar
2 tbsp peanut oil
2 tsp salt
1 tsp 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 chilli together to a paste in a food processor or with a mortar and pestle.
3. Strain the tamarind and reserve the juice. Add the tamarind juice, brown sugar, oil and seasoning to taste to the onion mixture and well together.
4. Pour the sauce over the ribs and toss well to coat bring to a boil and then simmer, uncovered and stirring frequently, for 30 minutes. Add extra water if necessary.
5. Put the ribs on a rack in a roasting pan, place under a preheated broiler, on a barbecue grill or in the oven at 400°F. 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.