This originated in a recipe my wife collected when she was a schoolgirl. Since the Fourth of July is coming I thought I'd post it to the usual groups I use. The chilis can be either prik ki nu (birdseye chilis, or habaneras or Scotch Bonnets) if you like a hot flavor, or prik chi fa (jalapenas) if you want a sweet picquante sauce. enjoy. == ingredients 1 pound spareribs marinade: 1 tablspoon light soy sauce 1 teaspoon fish sauce 1 teaspoon prik Thai (black pepper), freshly ground 1 tablespoon cornstarch/cornflour 1 tablespoon rice wine Sweet & Sour sauce: half a cup of tomato catsup quarter cup freshly grated ginger 1 tablespoon vinegar (preferably rice vinegar) 1 tablespoon sugar (preferably palm sugar) one teaspoon fish sauce one teaspoon prik Thai (black pepper), freshly ground 3 cups of beef stock You also need: quarter cup of chilis, sliced half a cup of fresh pineapple chunks half a cup of onion or shallots, sliced quarter cup of pickled ginger, shredded half a cup of 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, and then 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 of water, and add this to the mixture to thicken it, then add the remaining sauce. Transfer the suace to a sauce jug, and place the ribs on a serving platter. Drizzle a little sauce over the ribs, and deliver the ribs and the jug of sauce to the diners.Special thanks to - Muoi Khuntilanont.