Slow-Cooked Pork Ribs With Sweet and Sour Sauce

Ingredients

• 2 (398 ml) cans tomato sauce
• 1 cup orange juice
• 1 onion, finely chopped
• 1 celery, finely chopped
• 1/4 cup cider vinegar
• 3 tablespoons honey or maple syrup
• 2 tablespoons chopped fresh ginger
• 6 lbs pork back ribs or side pork ribs
• 1 head garlic
• 2 jalapenos or chili peppers, with seeds, finely chopped
• 3 tablespoons vegetable oil
• 2 tablespoons regular paprika or smoked paprika
• 1 tablespoon salt

Directions

1. 1

   At least a day before serving, in a large saucepan, stir tomato sauce with orange juice, onion, celery, vinegar, honey and ginger.

2. 2

   Bring to a boil, stirring occasionally, over high heat. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally to develop flavour, about 1 hour.

3. 3

   Stir often near end of cooking. Cool slightly then puree.

4. 4

   Working in batches, purée in a blender and pour into bowl or jar.

5. 5

   Cover and refrigerate at least overnight or up to 3 days.

6. 6

   Meanwhile, slice pork into four-rib portions and place in a very large bowl.

7. 7

   Finely chop or mince garlic. Finely chop jalapeño including seeds.

8. 8

   Place garlic and jalapeños in a small bowl.

9. 9

   Stir in oil, paprika and salt. Rub over ribs. Cover and refrigerate overnight.

10. 10

    About 3 hours before serving, preheat oven to 375F (190C).

11. 11

    Place ribs in a very large roasting pan. Pour sauce overtop. Turn to evenly coat. It’s ok if ribs overlap.

12. 12

    Cover tightly with foil. Bake in centre of oven for 1 1/2 hours. Remove and discard foil. Turn ribs, spooning sauce overtop. Continue baking, turning ribs occasionally and basting, until very tender, from 1 to 11/2 hours.

13. 13

    Remove pan to a heatproof surface. Place ribs on a platter. Spoon sauce in pan over ribs.

14. 14

    For the ultimate comfort dinner, serve with baked or mashed potatoes and corn.