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Tender Singaporean Pork Ribs

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PREP TIME
30 min
COOKING TIME
110 min
TOTAL TIME
140 min
SERVINGS
4 servings
Dinner Chinese
Tender Singaporean Pork 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
Instructions
1
Combine the light and dark soy sauces with crushed peppercorns, minced garlic, and 2 tablespoons of freshly squeezed orange juice in a bowl. Mix well to create a marinade. Next, take the individual pork ribs and separate them from each other, making sure to remove any excess meat. Place the ribs in the marinade and cover them with a lid, allowing them to sit for at least 30 minutes. If marinating for an extended period of time, it's best to refrigerate them.
2
Transfer the marinade to a large stockpot and set the ribs aside. In the same stockpot, combine the remaining 1 cup of orange juice, water, cinnamon sticks, star anise, and sugar. Bring the mixture to a rolling boil.
3
While the stockpot is heating up, heat some oil in a large skillet over high heat. Gently place the ribs into the hot oil, making sure not to splash any of it. Fry the ribs for 2 minutes on each side, or until they have a nice seared edge. Remove the ribs from the oil and carefully place them in the stockpot, where they will continue to boil for 15 minutes. After that, cover the pot and let it simmer for a full hour. If you're using hard-boiled eggs, now is the time to add them to the pot.