Slow-Cooked Pork Ribs With Sweet And Sour Sauce - cooking recipe

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 3 tablespoons maple syrup
2 tablespoons chopped fresh ginger
6 lbs pork back ribs or 6 lbs side pork ribs
1 head garlic
2 jalapenos or 2 chili peppers, with seeds, finely chopped
3 tablespoons vegetable oil
2 tablespoons regular paprika or 2 tablespoons smoked paprika
1 tablespoon salt

Preparation

At least a day before serving, in a large saucepan, stir tomato sauce with orange juice, onion, celery, vinegar, honey and ginger.
Bring to a boil, stirring occasionally, over high heat. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally to develop flavour, about 1 hour.
Stir often near end of cooking. Cool slightly then puree.
Working in batches, puree in a blender and pour into bowl or jar.
Cover and refrigerate at least overnight or up to 3 days.
Meanwhile, slice pork into four-rib portions and place in a very large bowl.
Finely chop or mince garlic. Finely chop jalapeno including seeds.
Place garlic and jalapenos in a small bowl.
Stir in oil, paprika and salt. Rub over ribs. Cover and refrigerate overnight.
About 3 hours before serving, preheat oven to 375F (190C).
Place ribs in a very large roasting pan. Pour sauce overtop. Turn to evenly coat. It's ok if ribs overlap.
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.
Remove pan to a heatproof surface. Place ribs on a platter. Spoon sauce in pan over ribs.
For the ultimate comfort dinner, serve with baked or mashed potatoes and corn.