Name: Singaporean Tender Pork Spare Ribs
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Light soy sauce - 2 tablespoons; Dark soy sauce - 4 tablespoons; Crushed black peppercorns - 1 tablespoon; Garlic, peeled and crushed - 6 cloves; Orange juice, divided - 10 fluid ounces; Pork spareribs - 1 ½ pounds; Orange juice - 1 cup; Water - 1 cup; Cinnamon sticks - 5; Star anise - 7; White sugar to taste - 7; Peanut or corn oil for frying - 7; Hard-cooked eggs, peeled (Optional) - 3

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Singaporean Tender Pork Spare Ribs

1. Light soy sauce - 2 tablespoons

2. Dark soy sauce - 4 tablespoons

3. Crushed black peppercorns - 1 tablespoon

4. Garlic, peeled and crushed - 6 cloves

5. Orange juice, divided - 10 fluid ounces

6. Pork spareribs - 1 ½ pounds

7. Orange juice - 1 cup

8. Water - 1 cup

9. Cinnamon sticks - 5

10. Star anise - 7

11. White sugar to taste - 7

12. Peanut or corn oil for frying - 7

13. Hard-cooked eggs, peeled (Optional) - 3

How to cook deliciously - Singaporean Tender Pork Spare Ribs

1. Stage

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.)

2. Stage

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.

3. Stage

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.