Ingredients

• 4 pounds country-style ribs
• ½ teaspoon salt
• 1 ½ cups orange juice
• ½ cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons finely grated ginger
• 1 tablespoon minced garlic (5 cloves)
• ½ teaspoon pepper

Instructions

1. Put over rack in middle position and preheat to 325 degrees.
2. Sprinkle ribs evenly with salt.  Bring juice, soy, sugar, ginger, garlic and pepper to a boil in roasting pan to dissolve.  Add ribs in one layer using tongs and tun to coat.  Cover with foil.
3. Braise ribs in the oven until very tender, about 2 ½ to 3 hours.
4. Before serving, transfer ribs to a baking dish to keep warm.  Skim fat from cooking liquid and make the glaze by boiling the liquid uncovered and stirring occasionally.

Comments: A long, slow braise is the secret to tender meat that falls off the bone.  After it is done, divide it into maybe 2-3 containers.  One I use to make an Asian Pulled Pork dish served over rice, another I use and make a Pulled Pork Sugo for pasta, then another one you can create into Pulled Pork Sandwiches with a sauce etc.  Versitile.