Singaporean Tender Pork BBQ
Spare Ribs
Ingredients
2
tablespoons light soy sauce
4
tablespoons dark soy sauce
1
tablespoon crushed black peppercorns
6 cloves
garlic, peeled and crushed
10 fluid
ounces orange juice, divided
1 1/2
pounds pork spareribs
1 cup
orange juice
1 cup water
5 sticks
cinnamon
7 star
anise
white
sugar to taste
peanut or
corn oil for frying
3
hard-cooked eggs, peeled (optional)
Preparation
In a bowl,
stir together light and dark soy sauces, crushed peppercorns, garlic,
and 2 tablespoons orange juice.
Separate
ribs between each bone into individual ribs, and place 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 stockpot, and set ribs aside. To the stockpot add
remaining 1 cup orange juice, water, cinnamon sticks, star anise, and
sugar. Bring to a boil.
Meanwhile,
heat oil in a large skillet over high heat. Carefully place ribs in
oil, and fry for 2 minutes per side, or until edges are sealed.
Transfer
to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer
for 1 hour, adding hard boiled eggs at this point, if using.
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