Pork brisket or thick rib with Soo-Wee sauce

Ingredients for 4 servings:

• 1 ½ kg pork rib(s) (breast tip or thick rib) in one piece
• 2 ½ tbsp sea salt
• 2 tbsp paprika powder
• 2 ½ tbsp garlic granules
• 2 ½ tbsp chili powder
• 1 ½ tbsp mustard powder
• 1 ½ tbsp black pepper
• 200 ml red wine vinegar
• 150 ml water
• 4 tbsp soy sauce
• 250 ml apple juice
• 125 ml ketchup
• 3 tbsp apple cider vinegar
• 1 tbsp molasses

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 20 minutes; Cooking/baking time approx. 6 hours; Total time approx. 1 day 6 hours 40 minutes

Season the meat all over with a mixture of 2 tablespoons each of sea salt, paprika powder, garlic granules, chili powder, and 1 tablespoon each of mustard powder and black pepper, ideally 1 day in advance. Place the meat, including the bones, in a bowl with the braising ingredients (red wine vinegar, water, and 3 tablespoons of soy sauce). The meat should be about half covered. Cover with aluminum foil and braise in the oven at approximately 100 degrees Celsius for about 6 hours. Turn the meat every 2 hours so that both sides can “bathe.” For the marinade, heat apple juice, ketchup, 1 tablespoon of soy sauce, 1 tablespoon of molasses, and 1/2 teaspoon each of chili powder, garlic granules, mustard powder, sea salt, and black pepper in a pan and simmer for about 5 minutes. After 6 hours, remove the meat from the oven, drain the braising sauce, and pour the warm marinade over the meat. Let it rest for about 15-20 minutes so the meat absorbs the marinade.