Sweet & Sour Spareribs, 'See Klong Priao Wan'
Ingredients
For 4 Person(s)
Ingredients
Ingredients For Marinade
- 1 Tablespoon Light Soy Sauce
- 1 Teaspoon Fish Sauce
- 1 Teaspoon Thai Pepper Powder
- 1 Tablespoon Cornstarch/Cornflour
- 1 Tablespoon Rice Wine
Ingredients For Sweet & Sour Sauce
- 1/2 Cup Tomato Ketchup
- 1/4 Cup Freshly Grated Ginger
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Palm Sugar
- 1 Teaspoon Fish Sauce
- 1 Teaspoon Thai Pepper Powder
- 3 Cups Beef Stock
Ingredients 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 Fresh Tomato (meat)
Method for Sweet & Sour Spareribs, 'See Klong Priao Wan'
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.