Wipe the pork
ribs and place them in a wok, wide frying pan or large flameproof
casserole. Finely chop
the onion, crush the garlic and peel and slice the ginger. Blend the soy
sauce, onion, garlic, ginger and chopped chilies together to a paste in
a food processor or with a pestle and mortar. Strain the tamarind and
reserve the juice. Add the tamarind juice, brown sugar, oil and
seasoning to taste to the onion mixture and mix well together.
Pour over the
sauce over the ribs and toss well to coat. Bring to the boil and then
simmer, uncovered and stirring frequently, for 30 minutes. Add extra
water if necessary. Put the ribs
on a rack in a roasting tin, place under a preheated grill, on a
barbecue or in the oven at 200C / 400F / Gas 6 and 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.
