Filipino Ribs Food

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FILIPINO RIBS



Filipino Ribs image

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

6 pounds pork spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
¼ teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
½ cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

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

CRISPY FILIPINO-STYLE FRIED SPARERIBS RECIPE



Crispy Filipino-Style Fried Spareribs Recipe image

What's better than spareribs? How about Filipino-style deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.

Provided by Joshua Bousel

Categories     Mains

Time 4h30m

Yield 4

Number Of Ingredients 10

1/2 cup cane or rice vinegar, plus more for serving
2 tablespoons soy sauce
2 tablespoons freshly minced garlic (about 6 medium cloves)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon oyster sauce
1 teaspoon yellow mustard
1 teaspoon kosher salt, plus more for seasoning
1 rack St. Louis-cut pork spareribs, cut into 1-inch strips across the bone, then cut between each bone into individual portions (see note)
6 tablespoons cornstarch
Canola or peanut oil, for deep frying

Steps:

  • In a small bowl, whisk together vinegar, soy sauce, garlic, pepper, oyster sauce, mustard, and 1 teaspoon salt.
  • Place rib pieces in a large zipper-lock bag. Pour in marinade, seal tightly, and toss to distribute marinade evenly. Place in refrigerator and marinate for at least 4 hours or up to overnight, turning bag at least once during that time.
  • Fill a wok or Dutch oven at least 4 inches deep with oil and heat to 375°F (190°C) over high heat. Working in batches, transfer 1/3 of ribs to a medium bowl (they should be wet and dripping with marinade), add 2 tablespoons cornstarch, and toss until ribs are evenly coated in a sticky, paste-like batter.
  • Carefully lower ribs, one at a time, into hot oil and fry until golden brown, about 7 minutes, stirring occasionally for even cooking. Transfer to a paper towel-lined plate and season lightly with salt. Repeat with remaining ribs. Serve immediately with vinegar for dipping.

Nutrition Facts : Calories 632 kcal, Carbohydrate 13 g, Cholesterol 119 mg, Fiber 1 g, Protein 25 g, SaturatedFat 14 g, Sodium 1017 mg, Sugar 0 g, Fat 53 g, ServingSize serves 3-4, UnsaturatedFat 0 g

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