Number of servings

ingredients

  • 2 racks pork back ribs, about 5 lbs
  • 12 Sunkist® Navel oranges, peeled & juiced, about 3 cups
  • 1 head garlic
  • 1 big piece of ginger
  • 2 tablespoons of 5 spice, toasted
  • 3 pieces dried, thin citrus peel
  • 1 tablespoon coriander seed, toasted
  • 1 tablespoon Pimento (Allspice), ground & toasted
  • 0.5 cup hoisin sauce
  • 1 cup light soy sauce
  • 1 cup brown sugar
  • 2 scotch bonnet peppers, whole
  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 2 L of neutral oil for frying or enough to fill your pot 3” high
  • 2 Sunkist® Cara Cara oranges, zested & segmented
  • 0.25 cup coriander, picked
  • 1 red chili, for garnish, optional
Directions
  1. Preheat the oven to 300 F.
  2. In a medium pot, bring Sunkist® Navel orange juice to a boil with orange peels, garlic, ginger, 5 spice, dried citrus peel, coriander seed, pimento, hoisin, soy sauce & brown sugar. Simmer for 5 mins.
  3. Place the pork ribs in an ovenproof container that can hold them in a single layer.
  4. Add enough water to barely cover the ribs in the container, place a sheet of parchment paper on top, then seal well with 2 layers of foil.
  5. Pour the hot contents of the pot over the ribs, float the whole scotch bonnet on top of the liquid for a mild glaze, poke the peppers with a knife several times for a medium flavor, or for a spicy glaze you can chop up the peppers after the ribs are cooked and mix it into the glaze.
  6. Bake for 2.5 - 3 hours, until very soft. Cool ribs to room temp in the liquid. Ladle off excess fat on the surface.
  7. Combine flour and cornstarch in a shallow bowl, heat oil for frying to 350 F.
  8. Strain the liquid into a medium pot, place it over low-medium heat, reduce the liquid till it slightly thickens into a glaze texture.
  9. Cut ribs into individual pieces. Dredge with flour/cornstarch mix. Fry ribs until crispy and golden brown, 3 - 4 mins.
  10. Place ribs in a wide mixing bowl, ladle on glaze, toss to coat thoroughly, arrange on a serving platter, garnish with Sunkist® Cara Cara orange segments, coriander leaves, and chili.