Ingredients

4lb pork spareribs
1 red onion, finely chopped
2 garlic cloves, crushed
1 tbsp grated fresh ginger root
1 tbsp peanut oil
1/2 cup pineapple juice
2 tbsp fish sauce
1/4 cup tomato paste
1/4 cup fresh lime juice
2 tbsp honey
1/3 cup Thai sweet chili sauce

Directions

Separate ribs by slicing between the bones with a large knife or cleaver. Simmer separated ribs in large pan of salted water until just tender, about 30 minutes. Drain. Rinse under cold running water and drain again. Leave to cool completely. Place onion, garlic, ginger and oil in a small pan. Stir fry over medium heat until softened, 5-10 minutes. Add pineapple juice, fish sauce, tomato paste, lime juice, honey and 2 tbsp sweet chili sauce. Bring to the boil. Simmer gently until thick, 10 minutes. Leave to cool completely. Brush the sweet sour mix over the ribs. Grill according to instructions below, basting with the remaining chili sauce throughout. Serve hot.

Outdoor on the barbecue
Grill over medium-hot coals, turning frequently and basting, until brown and crusty, 15 minutes.

Indoor
Preheat broiler. Broil, removing from under the broiler every 5 minutes to baste, until brown and crusty, 15 minutes.