Preheat the oven to 160ºC (315ºF/Gas 2–3). Cook the pork spare-ribs for 45 minutes in a large saucepan of water, skimming regularly. Rinse. Peel and finely chop the garlic and the shallots. Combine them with the tomato sauce, soy sauce, olive oil and tandoori spices. Lay the ribs in a gratin dish, coat with the marinade. Bake for 30 minutes, basting the ribs with the sauce. Serve when the flesh comes away from the bones.
365 Good Reasons to Sit Down and Eat by Stephanie Reynaud, published by Murdoch Books. Recipes for every day of the year in Stephane Reynaud's quirky culinary almanac. Order the book online.
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