Slow-cooked BBQ Pork Ribs

When it comes to making this dish, try to get sweet navel oranges to get the best result. The power of every stove is very different. Please adjust the cooking time accordingly. Replenish boiling water if necessary while cooking. Towards the end of cooking, the sauce should be thickened and a bit glossy.

Cook time: 10 mins + plus marinating time
Prep time: 2½ hrs
Yield: 2 to 3 serves

Ingredients:

500 gm American pork ribs
2 Tbsp BBQ sauce
2 Tbsp ketchup
2 tsp red wine vinegar
3 to 4 orange peels, orange part only, each about 1cm x 3cm
3/4 cup fresh orange juice
2 tsp minced garlic
1 dried red chilli

Method:

Soak the dried chilli in hot water until softened. Chop roughly. Set aside.
Cut the pork ribs to fit into the size of your pot. Mix all ingredients with the pork ribs. Cover and chill in fridge for at least 6 hours, or overnight.
Remove the ribs from the fridge and rest at room temperature for 10 minutes. Transfer the ribs with the marinade into a heavy-based pot. Pour in some water that just covers the ribs. Cook over high heat, covered. When it boils, reduce heat to simmer until the ribs are softened, for about 2 to 2½ hours. (Remark: If you use a slow cooker, cook for about 4 to 6 hours, no need to top up with water though.) Remove the cover. Turn heat to high and cook until the sauce is reduced and thickened. Serve hot.

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Slow-cooked BBQ Pork Ribs