Prepare for sticky fingers as you won't be able to resist this sticky barbecue classic with a Vietnamese twist
For the sauce
Heat a large pan and sauté the onion, garlic and ginger in a little hot oil until soft. Stir in the tomatoes and allow to cook down to thicken. Add rice vinegar, oyster sauce, soy sauce, fish sauce, tamarind juice and sugar and allow to simmer.
In a separate pan sauté the pineapple in a hot pan until caramelized then stir into the sauce.
Heat the broth and boil the ribs for approximately 10-12 minutes. Drain and dry well then add the ribs to the pan and coat in the sauce. Continue to cook for a further 10-15 minutes until tender. Serve scattered with spring onions.
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