1 kilo Pork Ribs, whole piece, bone-in½ cup soy sauce½ cup Mang Tomas Lechon Sauce (from Asian markets or online sources)5 pieces calamansi (Filipino lime, at Asian markets) or use fresh lemons5 Tablespoons brown sugar1 teaspoon black pepper powder2 pieces bay leaves3 to 4 Tablespoons Banana Catsup (from Asian markets or online sources)2 cups water (or enough to cover pork ribs for cooking)
In a large stockpot, combine the pork ribs with the sauce ingredients. Pour enough water to cover the ribs. Over medium high heat, cover and bring to a boil.
Lower heat to a simmer and continue cooking for about 45 minutes till pork ribs are tender.
When ribs are tender, remove from the stockpot. Let the sauce continue simmering for about 8 minutes more till it reduces to a thick consistency. Turn off heat and set sauce aside.
Place cooked ribs in a preheated electric grill like a Breville Griller or cook in an outdoor grill for about 5 to 10 minutes till ribs look char-grilled and brown.
Serve the pork ribs whole or sliced on a large platter. Pour the thick sauce over the barbecue ribs and serve warm.