Serves 4 to 6

Ingredients:

• Pork Ribs, 1 kilograms
• Barbecue Sauce, to preference
• Ketchup, 2 cups
• Water, 1 cup
• Apple Cider Vinegar, ½ cup
• Muscovado sugar, 2 cups
• Ground Pepper, ½ tablespoon
• Onions, 1 cup (chopped)
• Ground Mustard, ½ tablespoon
• Calamansi Juice, 1 tablespoon
• Worcestershire Sauce, 2½ tablespoons 
• Chilli, 1 
• Soy Sauce, 3 tablespoons
• White Sugar, ¼ cup

Instructions:

1. Blend all ingredients (except for pork ribs) and blend into a sauce.
2. In a Thermos® Shuttle Chef® Inner Pot, heat cooking oil under low heat and brown pork ribs.
3. Add blended sauce, bring it to a boil under medium heat. When boiling, turn to low heat and continue to simmer for 20 minutes. 
4. After 20 minutes and when boiling, close inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for 6 hours to continue vacuum insulation cooking. 
5. Before serving, plate it together with carrots, cucumbers and mashed potatoes. 

Notes:

• This recipe is based on using a Thermos® Shuttle Chef® KBG-4500. 

Recipe courtesy of Chef Jac Laudico from Chef Laudico OK Café.