Slow-Cooked Pork Ribs With Sweet and Sour Sauce
- Reviews 1
Ready In: 2 hrs 25 mins
Serves: 6-8
Ingredients
- 2 (398 ml) cans tomato sauce
- 1 cup orange juice
- 1 onion, finely chopped
- 1 celery, finely chopped
- 1⁄4 cup cider vinegar
- 3 tablespoons honey or 3 tablespoons maple syrup
- 2 tablespoons chopped fresh ginger
- 6 lbs pork back ribs or 6 lbs side pork ribs
- 1 head garlic
- 2 jalapenos or 2 chili peppers, with seeds, finely chopped
- 3 tablespoons vegetable oil
- 2 tablespoons regular paprika or 2 tablespoons smoked paprika
- 1 tablespoon salt
Directions
- At least a day before serving, in a large saucepan, stir tomato sauce with orange juice, onion, celery, vinegar, honey and ginger.
- Bring to a boil, stirring occasionally, over high heat. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally to develop flavour, about 1 hour.
- Stir often near end of cooking. Cool slightly then puree.
- Working in batches, purée in a blender and pour into bowl or jar.
- Cover and refrigerate at least overnight or up to 3 days.
- Meanwhile, slice pork into four-rib portions and place in a very large bowl.
- Finely chop or mince garlic. Finely chop jalapeño including seeds.
- Place garlic and jalapeños in a small bowl.
- Stir in oil, paprika and salt. Rub over ribs. Cover and refrigerate overnight.
- About 3 hours before serving, preheat oven to 375F (190C).
- Place ribs in a very large roasting pan. Pour sauce overtop. Turn to evenly coat. It’s ok if ribs overlap.
- Cover tightly with foil. Bake in centre of oven for 1 1/2 hours. Remove and discard foil. Turn ribs, spooning sauce overtop. Continue baking, turning ribs occasionally and basting, until very tender, from 1 to 11/2 hours.
- Remove pan to a heatproof surface. Place ribs on a platter. Spoon sauce in pan over ribs.
- For the ultimate comfort dinner, serve with baked or mashed potatoes and corn.
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