1 tablespoon olive oil
2 tablespoons Garlic powder
1 tablespoon Worcestershire sauce
1/3 cup Japanese cooking wine
2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried chile pepper, seeded and minced
3 tablespoons chopped fresh parsley
3 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon ground black pepper
3 cups pork ribs
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet over medium heat. Stir in garlic powder and Worcestershire sauce and saute until fragrant. Stir in Japanese cooking wine, onion powder, oregano, basil, marjoram, chile pepper, parsley and garlic. Whisking constantly, pour mixture into a slow cooker the size of a 9x13 inch pan. When the mixture is thick enough to coat the back of a metal spoon, add the pork.
Place pork in the pan, and cover with aluminum foil. Bake in preheated oven for 45 minutes, or until well browned. Top each pork piece with 1 tablespoon of olive oil, and place on a plate. Cover, and cook for another 15 minutes. Discard foil, and pat portions dry.
Remove pork from oven and discard foil. Place on a platter, and chill overnight. While the pork is chilling, if you decide to serve it over a bed of lettuce, cover and refrigerate overnight.
Remove the prepared pork and cook for at least 15 minutes, turning once, before turning out of the pan.
Meanwhile, in a small bowl, mix together 14 fluid ounces chicken wine and 1 fluid ounce orange juice. Heat a large skillet over medium heat, heat wine to desired color, and pour into a large saucepan over medium heat.
When the wine and orange juice are heated, stir in 1 cup of chicken broth, stirring constantly. Cook, stirring occasionally, for about 5 minutes. Add the remaining broth and stir until thickened.
Pour sauce over pork, and stir in tomato juice, parsley, garlic, red pepper, basil, marjoram and chile pepper.
Cover, and cook over medium heat for 2 hours. When the pot is hot, add the sauce and stir until well mixed.