Make a cut at intervals along the edge of ribs to prevent curling when cooking.
In a shallow dish, combine Five Tastes Curry Paste with soy sauce and oil mixing well. Add pork spareribs spooning over marinade to coat. Refrigerate for 1 hour.
Cut pineapple into thin slices and halve, sprinkle with palm sugar and set aside.
Heat barbecue grill or chargrill over medium-high and cook spareribs for 6-8 minutes on each side basting regularly with marinade.
Meanwhile, cook pineapple on barbecue for 2 minutes on each side or until caramelised.
Serve spareribs with caramelised pineapple and garnish with coriander leaves, if desired.