Pork Ribs (by G)

I had a craving for ribs, so that's what we had for dinner.  At the butcher there was a choice of regular spare ribs or American spare ribs. Apparently the difference is that there is less meat on the American ribs - typically I went for the regular kind. In hindsight I should have gone with the less meaty kind.

Despite marinading the ribs with a mix of minced garlic, fried garlic, fried shallot, five spice, chilli paste, beer, dried chilli, sesame oil, shrimp paste, vinegar, sugar, honey (and the left over tomato salad from last night); and basting with a mix of tomato chutney, chilli paste and barbecue sauce the ribs, ultimately, tasted just like pork.

For sides I blanched and fried off some asparagus with fried shallot and bacon wrapped corn.  The bacon was outstanding, not as crispy as I'd have liked but meaty and bacony.