Pork Belly and Ribs in Barbecue Sauce
Slow cooking can take a lot of time but gives a delicious result. We saw a large rack of baby back ribs in one of our favorite restaurants during the celebration of our wedding anniversary. It was too late to order it, as we had already ordered a lot, but our friends shared some. Since then we started craving for more. I have only pork belly in ribs, so I tried it at home.
- 400 g pork belly and ribs chopped
- 5 cloves garlic, chopped
- 2 Tbsp oyster sauce
- 2 Tbsp sweet blend ketchup
- 3 Tbsp soy sauce
- 1/4 cup vinegar
- 1 Tbsp ground pepper
- 400 ml water
- Stir together soy sauce, oyster sauce, 2 Tbsp. vinegar, ketchup and a pinch of pepper. Mix very well then set aside.
- Place pork in a pot and pour the rest of the vinegar, garlic, salt and pepper.
- Add two tablespoons of barbecue sauce. Rub meat with sauce mixture and marinate for 30 minutes to 1 hour. For best results marinate meat overnight.
- To start cooking, add 400 ml water.
- Cook 45 minutes to 1 hour or more until tenderness of meat is achieved.
- Tenderness can be determined by pricking the meat with fork.
- When water reduces continue adding water only when needed.
- If meat is perfectly tender remove from pot. Save broth for later.
- Sear the meat for 5 minutes. Make the skin crispy.
- Now, pour remaining sauce into reduced broth. Let simmer until sauce is thick.
- Toss in seared meat and coat very well with sauce.
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