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1 kilo Pork Ribs, whole piece, bone-in
½ cup soy sauce
½ cup Mang Tomas Lechon Sauce (from Asian markets or online sources)
5 pieces calamansi (Filipino lime, at Asian markets) or use fresh lemons
5 Tablespoons brown sugar
1 teaspoon black pepper powder
2 pieces bay leaves
3 to 4 Tablespoons Banana Catsup (from Asian markets or online sources)
2 cups water (or enough to cover pork ribs for cooking)
In a large stockpot, combine the pork ribs with the sauce ingredients. Pour enough water to cover the ribs. Over medium high heat, cover and bring to a boil.
Lower heat to a simmer and continue cooking for about 45 minutes till pork ribs are tender.
When ribs are tender, remove from the stockpot. Let the sauce continue simmering for about 8 minutes more till it reduces to a thick consistency. Turn off heat and set sauce aside.
Place cooked ribs in a preheated electric grill like a Breville Griller or cook in an outdoor grill for about 5 to 10 minutes till ribs look char-grilled and brown.
Serve the pork ribs whole or sliced on a large platter. Pour the thick sauce over the barbecue ribs and serve warm.
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