About this recipe:A Singporean way of braising pork ribs. The ribs are marinated in soy sauce, peppercorns, garlic and orange juice before being pan-seared, then braised until perfectly tender. Serve with freshly cooked rice.
2 tablespoons light soy sauce
4 tablespoons dark soy sauce
1 tablespoon crushed black peppercorns
6 cloves garlic, peeled and crushed
285ml orange juice, divided
675g pork spare ribs
250ml orange juice
5 sticks cinnamon
7 star anise
caster sugar to taste
groundnut oil for frying
3 hard-boiled eggs, peeled (optional)
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In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic and 2 tablespoons orange juice. Place spare ribs in the marinade. Cover and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
Transfer marinade to a large stock pot and set ribs aside. To the stock pot add remaining orange juice, water, cinnamon sticks, star anise and sugar. Bring to the boil.
Meanwhile, heat oil in a large frying pan over high heat. Carefully place ribs in oil and fry for 2 minutes per side or until edges are sealed. Transfer to the stock pot and boil, uncovered, for 15 minutes. Cover and simmer for 1 hour, adding hard boiled eggs at this point, if using.