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Serving size: Serves 4
Cooking time: Less than 30 minutes
Favourite flavours: Saucy

Recipe - Thai one on

INGREDIENTS

1/2 cup (125ml) sweet chilli sauce
1 tablespoon soy sauce
1/4 cup (60ml) chinese cooking wine – yep, grandma's sherry'll do the trick
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
2 tablespoons finely chopped fresh coriander
1.5kg beef spare ribs

METHOD

1. Combine sauces, wine, garlic, ginger and coriander in a large shallow dish; add ribs, toss to coat in marinade. Cover; refrigerate 3 hours or overnight.

2. Cook drained ribs on heated oiled flat plate, covered, about 30 minutes or until cooked as you want them.

Keeping it kosher
While the vast majority of ribs consumed are extracted from squealing pigs, the 'guts girders' of cows and sheep are pretty bloody tasty, too. It's probably best to pop chickens in the 'too bony' basket, and if you can find some on a fish call the museum and claim a new species before eating it.

Little Creatures Pale Ale
An intensely hoppy, hugely fragrant beer that packs more flavour into a bottle than just about any brew on the block.

These recipes are from RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at www.acpbooks.com.au.

Photo: Scott Cameron