Sweet & Sour sauce: 1/2 cup tomato ketchup 1/4 cup freshly grated ginger 1 tablespoon rice vinegar 1 tablespoon palm sugar one teaspoon fish sauce one teaspoon Thai pepper powder 3 cups beef stock
You also need: 1/4 cup Thai chile peppers, or jalapeno if you prefer less heat, sliced 1/2 cup fresh pineapple chunks 1/2 cup onion or shallots, sliced 1/4 cup pickled ginger, shredded 1/2 cup tomato "meat"
Method Mix the marinade ingredients and marinade the ribs for 4-6 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 & sour sauce ingredients, and bring to a boil. 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 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 serve the ribs and the jug of sauce together.
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