1.5 Kg (3lb) spare ribs
480mls (2 cups) freshly brewed coffee
3 large shallots finely chopped (1 onion will work in place of shallots
1-2 chilli deseeded and finely chopped
4 garlic cloves finely choppe
2 inch piece peeled ginger grated
6 tablespoons tomato paste
1 tablespoon fish sauce (optional)
160 mls (2/3 cup) apple cider vinegar
2 teaspoons mustard powde
2 teaspoons paprika (sweet, smoked or hot)
1 heaped teaspoon corn flour
In a small ramekin mix the corn flour with a little water, mix to form a paste.
In a deep oven dish add all the ingredients apart from the Spare Ribs and mix together with a metal spoon
Now add the spare ribs and cover completely in the sauce.
Place tin foil over the dish and fold it over the edges of the dish, so the whole dish is completely covered.
You can leave the ribs to marinate in the fridge for a few hours or overnight if you have the time.
Otherwise preheat the to oven to 180°C (gas mark 4, 350°F) and place the ribs into the oven.
Cook for 2 hours until the meat is tender.