Winging it. Had some bitter orange stuff and thought I'd do some CSR's permit style. But really want sweet and sour. So here's the beginnings of that. Pork is marinating in the Agria, with onion, garlic, pineapple, and bell peppers. We'll cook the ribs in the marinade then I'll make sauce from the marinade. It will be plenty sour from the Agria. So I'll reduce it down with brown sugar, tomato paste and some other stuff. Not sure if I'll go towards the Asian side with soy, or go off the wall and use apple cider vinegar and Worchestshire. Guess we'll all find out a bit later!