Cook in slow cooker and shred meat and put on Asian steamed buns
| 8 | bone-in pork ribs |
| 1 | clove of garlic |
| ½ | tsp salt |
| ½ | Tbsp. sambal terasi |
| 1 | tsp brick red sugar / brown sugar |
| 1 | tbsp Worcestershire sauce |
| 1.5 | tbsp tomato pure |
| 1 | tbsp ginger juice |
| 3 | tbsp dry white wine |
| Ground black pepper | |
| Sambal Terasi | |
| 10 | Thai chili peppers |
| 3 | bird’s eye chili peppers |
| 2 | tomatoes |
| 1 | Tbsp. cooked belacan |
| 1 | tsp. salt |
| 1 | Tbsp. Javanese brown sugar/dark brown sugar or granulated sugar |
| 1 | Tbsp. lemon juice |
| Blend chili peppers and tomatoes with a little water till it is juicy. Heat the sauce in a pan and add the rest of the ingredients. Stir until the mixture is a little dry. |
Marinate for 1-24 hours and slow bake in oven.