Filipino Ribs Recipes
FILIPINO RIBS
Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, star anise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Star anise is available at all Asian markets as well as many general grocery stores.
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Filipino
Yield 11
Number Of Ingredients 12
Steps:
- Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
- Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
- Preheat oven to 400 degrees F (200 degrees C).
- Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.
Nutrition Facts : Calories 773.2 calories, Carbohydrate 19.4 g, Cholesterol 197.9 mg, Fat 59.3 g, Fiber 0.7 g, Protein 39.3 g, SaturatedFat 18.8 g, Sodium 710.2 mg, Sugar 16.7 g
FUNAPINO STICKY RIBS WITH AREN'T YA GLAD I DIDN'T SAY ORANGE BANANA KETCHUP
Steps:
- In a small mixing bowl, combine the brown sugar, garlic powder, onion powder, ginger, salt and cayenne. Mix well with a fork.
- Tear off 3 sheets of aluminum foil a little longer than the length of the rib rack. Stack the foil sheets on top of each other and place on a baking sheet. Place the ribs on the foil and generously massage the rub into the ribs. Let them sit for 1 hour on the counter.
- To make the barbecue sauce, heat the canola oil in a medium saucepan over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the garlic and saute for another minute. Turn down the heat to medium low and add the teriyaki sauce, sriracha ketchup, hot pepper paste, molasses and lime juice. Simmer to thicken slightly, about 5 minutes. Set aside to cool. Divide the sauce between 2 bowls.
- Preheat the oven to 350 degrees F.
- Brush half of the sauce on both sides of the ribs. Wrap the ribs up with the foil. Place 2 large ramekins or heatproof bowls underneath the ribs so they are elevated above the baking sheet.
- Cook the ribs until just getting tender, about 2 1/2 hours. Remove the ribs from the oven and raise the temperature to 425 degrees F. Uncover the foil packet, brush the remaining barbecue sauce onto the top of the ribs and cook for an additional 30 to 40 minutes to allow the ribs to caramelize.
- Let rest for 10 minutes before slicing. Serve with Aren't Ya Glad I Didn't Say Orange Banana Ketchup on the side.
- Heat the canola oil in a medium skillet over medium heat. Add the onions and saute for 3 minutes. Add the garlic and saute for an additional 2 minutes. Break the bananas up into chunks and add them to the skillet. Mash them up with a potato masher or fork. Stir in the granulated sugar, salt and 1/3 cup water. Bring to a simmer and cook for 3 minutes.
- Transfer the mixture to a blender, let cool slightly, add the lime juice and puree until smooth. Taste and adjust the seasoning if necessary.
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- Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.
- Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
- Using tongs, remove ribs from stock pot and arrange in a single layer in an 11×16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.
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