Grat Dook Moo Tod (Deep Fried Spare-Ribs) 4 garlic cloves finely chopped 4 large coriander roots chopped 2 tablespoon flour 1 egg 2 tablespoon fish sauce 2 tablespoon light soy sauce 1 lb pork spare-ribs chopped into, 1.5-2 inch pieces 1 oil for deep frying As well as the substantial 'main' dishes and the balancing soups, an ideal meal should also offer at least one tasty side dish. This one, and the next three recipes, all have very distinctive flavors. Spare-ribs are, of course, now part of 'international' cuisine, but these are happily quite different from the usual barbecue-sauce offerings found elsewhere. Using a pestle and mortar or a blender, pound or blend the garlic and coriander roots together, In a large bowl, mix the flour with garlic and coriander mixture. Mix thoroughly. Add the pork rib pieces and turn them until each piece is covered with the mixture. Leave for at least half an hour. Heat the oil in a deep-fryer until a light haze appears. Fry the pieces of rib for about 6-8 minutes until well-browned. Remove with a slotted spoon, drain and serve. Yield: 1