Romys Ribs With Filipino Seasonings Recipes

Steps:

• Remove the thin paper skin from the back of each rack of ribs.
• Combine all the ingredients for the marinade in a blender; process to a smooth puree.
• Pour the marinade over the ribs, turning to coat both sides.
• Cover and let marinate 8 hours, in the refrigerator, turning once or twice.
• Combine all the ingredients for the rub in a spice mill or blender and grind to a fine powder (for extra flavor, you can toast the spices in a dry skillet over medium-high heat until fragrant, about 3 minutes, before grinding).
• Set up grill for Indirect cooking, placing a large drip pan in the center; for gas grill, place the wood chips in the smoker box and preheat grill to high, when smoke appears, decrease the heat to medium.
• When ready to cook, remove the ribs from the marinade and blot dry with paper towels.
• Rub the spice mix over the ribs on both sides.
• Arrange the ribs on the hot grate over the drip pan; cover the grill and smoke-cook the ribs until the meat is very tender and it has shrunk back from the ends of the bones, 1 ½ to 2 hours; replenish wood chips per grill manufacturer's directions.

Steps:

• 1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using one corner of a towel to gain a secure grip, or with pliers. Place the ribs in a nonreactive roasting pan.2. Combine all the ingredients for the marinade in a blender and process to a smooth purée. Pour the marinade over the ribs, turning to coat both sides. Cover and let marinate 8 hours, in the refrigerator, turning once or twice.3. Combine all the ingredients for the rub in a spice mill or blender and grind to a fine powder (see Note). 4. Set up the grill for indirect cooking, placing a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high when smoke appears, reduce the heat to medium.5. When ready to cook, remove the ribs from the marinade and blot dry with paper towels. Rub the spice mix over the ribs on both sides. If using charcoal, toss half the wood chips on the coals. Then arrange the ribs on the hot grate, over the drip pan. Cover the grill and smoke-cook the ribs until the meat is very tender and it has shrunk back from the ends of the bones, 1 1/2 to 2 hours. If using a charcoal grill, after 1 hour add 10 to 12 fresh coals per side and the remaining 1 cup wood chips.Serves 4Note: For extra flavor, you can toast the spices in a dry skillet over medium heat until fragrant, about 3 minutes, before grinding.

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.