- Light Soy Sauce2 Tablespoons
- Dark Soy Sauce4 Tablespoons
- Black Peppercorns1 TablespoonsCrushed
- Garlic6 ClovesChopped
- Orange Juice10 Ounces
- Orange Juice1 Cups
- Pork Spareribs1.5 Pounds
- Corn Oil for Frying
- White Sugar1 Teaspoons
- Star Anise7
- Cinnamon5 sticks
- Water1 Cups
1) Take a bowl and mix together light soy sauce and dark soy sauce.
2) Add a couple tablespoons of orange juice and then add garlic and peppercorns. Mix readily.
3) Slice each rib in half and add to the bowl. Toss and turn to coat the ribs well with the mixture.
4) Cover the bowl from the top and leave aside for half an hour.
5) Take the ribs out and set them aside. Transfer the mixture to a skillet.
6) Add water and 1 cup of orange juice, followed by sugar, star anise and cinnamon sticks.
7) Mix all ingredients thoroughly together and bring the mixture to a boil over moderate flame.
8) Heat up oil in another skillet over high flame. Just sear the ribs in the hot oil for a couple minutes.
9) Add the seared ribs to the sauce skillet. Coat and heat through for 15 minutes.
10) Turn the flame down to low and cook for an hour.
This Singaporean Spare Ribs Recipe came as an absolute gem from on of my Asian friends. The thought alone of a combination of soy sauce, orange juice, garlic and pepper corn sounds mouthwatering. The taste is just out of this world. The ribs are super tender and could go brilliant with hot white boiled rice.