Pork & Pineapple Ribs with Allspice & Ginger Recipe

Recipe:
Place the ribs in a pot with cold, heavily salted water (seawater level is a good gauge), plus half the garlic and half the onion.

Bring to a boil, skim any froth from the surface, then reduce to a low heat and cover. Simmer gently until just tender, about 35–40 minutes.

While the ribs are cooking, heat the oil in a pan over a moderate heat and fry the remaining onions until golden brown. About 12–15 minutes should do it. Add the garlic in the final 2 minutes of cook time, mixing well and cooking until fragrant.

Add the spices, sugar, cider vinegar and 200ml of water. Bring to a boil and then simmer for 10 minutes. Remove from the heat and blend carefully until smooth.
Preheat the grill (or oven) to its hottest temperature and have tongs and a brush to hand.

Lay the ribs and pineapple on a foil-lined tray and baste with the sauce. Grill for 3 or 4 minutes until bubbling, then flip, baste and grill on the other side, continuing the process until all the sauce has been used, and they are nicely caramelised. Remove from heat. The foil should mitigate too much of a horror show come washing up time!
On a chopping board, carefully slice down between the ribs to separate the rack into individual pieces.

Place ribs and pineapple on a large serving plate and shower with the chopped coriander. Serve with a big pile of napkins.