Slow-Cooked Pork Ribs With Sweet and Sour Sauce

Recipe by Elly in Canada
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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