Recipe detail

Pork Low-Cooker Pork Ribs with Orange Sauce

17. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Pork

Cuisine: Chinese

Program steps

  • Preheating:
  • 85 °C

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time icon Termination by time
time icon 12:00 hh:mm
probe icon 70 °C
ventilator icon 80 %
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30 %
time icon Termination by time
time icon 05:00 mm:ss
probe icon 180 °C
ventilator icon 90 %
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Ingredients - number of portions - 10

Name Value Unit
pork ribs 3 kg

Nutrition and allergens


Nutritional value of one portion Value
Energy 999 kJ
Carbohydrate 0 g
Fat 93 g
Protein 45 g
Water 0 g


The first stage
◇ The keel is baked in a steam oven, and after frying rock sugar, cook the sauce with soy sauce, soy sauce paste, orange juice, water and other spices
◇ After the pork ribs (6cm) are deodorized with rice wine, add cooking sauce, salt, white pepper, etc. to marinate, and refrigerate in vacuum for 12 hours
◇ Use stainless steel iron net to lay flat, vacuum packaging bags should not be stacked, 70°C for 12 hours

second stage
◇ Shufei is finished, take it out and wipe dry water, keep the surface of the ribs dry, and brush the orange juice ribs sauce again
◇ Use a flat baking tray to put the brushed ribs on the sauce, evenly and flatly do not stack, the air convection is heated evenly
◇ Humidity 30%, steamed and baked at 180°C for 5 minutes, the short-term high-temperature sauce will be fragrant and colored, and the center will be soft and tender

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