Smoking the ribs is optional, but then you should start the braise at 200 F for two hours before raising the temperature to 250 F, include a tablespoon of liquid smoke in the braising liquid, and finish them under the broiler to char them a bit.
Smoke the ribs for 2 hours at 275 F.
- 1 rack country style pork ribs, trimmed, separated into 3 sections
Preheat the oven to 250 F.
Transfer the ribs to an oven-proof sauté pan with a tight fitting lid. Braise until the ribs reach 190 F.
- 2 cups orange juice
- 1 cup soy sauce
- 1 cup light brown sugar
- 1/3 cup rice wine vinegar
- 1/2 cup lime juice
- 1 tablespoon fish sauce
- 2 tablespoons sambal
- 2 tablespoons garlic powder
- 3 tablespoons ginger powder
- 8 green onions, chopped
Remove the meat and set aside to rest. Transfer the sauté pan to the stove, and reduce to a sauce.
Serve ribs over:
- White rice, cooked with chicken broth
Garnish with:
- Sauce, reduced
- Cilantro, chopped
- Lime, sliced into wedges