Singapore Spare-ribs

1 medium onion, peeled and chopped
1 clove garlic, peeled and chopped
3 tablespoons wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon aniseed
450 ml/3/4 pint water
1.5 kg/3 lb pork spare-ribs
1 medium mango, peeled and diced
1 small pineapple, peeled, cored and cut into
2.5 ern/1 inch fingers

Combine the onion, garlic, vinegar, soy sauce, oil, spice and water in a large pan, then add the spare-ribs. Bring to the boil, lower the heat, cover and simmer for 1 hour or until the spare-ribs are tender, turning them after 30 minutes.

Remove the pork from the pan and cut into separate ribs. Boil the liquid in the pan until reduced to one-third of its original volume. Taste for seasoning. Add the fruit and simmer for 2-3 minutes, then pour over the ribs.

SERVES 4