If you are craving ribs that are far more interesting than your standard barbecue fare, these Filipino Ribs are the perfect choice. This recipe utilizes a two-step cooking process that ensures maximum tenderness and flavor: first, the ribs are gently simmered in a savory broth infused with soy sauce, onions, and the distinctive, warm aroma of whole star anise.
Once the meat is fall-off-the-bone tender, the ribs are brushed with a spectacular honey, ginger, and lemon glaze and finished in a hot oven. The result is a sticky, sweet-and-tangy masterpiece that balances the earthy depth of the star anise with the bright, zesty punch of fresh ginger and lemon juice. Whether you are hosting a dinner party or just want to treat your family to a “special” meal, these ribs are guaranteed to disappear instantly!
Pro-Tips for Perfect Ribs
To ensure your ribs reach that perfect level of tenderness and the glaze is perfectly sticky, keep these crucial kitchen tips in mind:
- The Simmering Liquid: While the original instructions might seem brief, the goal during the first step is to gently poach the ribs until they are tender. Add just enough water to barely cover the ribs—about 1/2 cup to 1 cup is usually sufficient, as the onions and ribs themselves will release juices as they cook.
- Star Anise Intensity: Star anise is a very potent spice! The recipe calls for 6 pods, which creates a deep, authentic flavor. If you prefer a more subtle hint of licorice-like spice, start by using only 2 to 3 pods, as you can always add more flavor but you cannot take it away.
- Glaze Management: When roasting the ribs in the final step, don’t be afraid to baste them frequently with the pan drippings and the honey glaze. This constant brushing builds up a thick, caramelized “bark” on the exterior of the ribs that makes them truly spectacular.
Delicious Variations to Try
This recipe is an excellent foundation that is easily adaptable to your pantry. Try these simple flavor tweaks:
- Extra Heat: If you love a spicy kick, add a tablespoon of minced fresh Thai chilies or a generous squirt of Sriracha to the honey glaze mixture before applying it to the ribs.
- The Garlic Boost: Filipinos love their garlic! Feel free to increase the garlic in the glaze or add a few smashed cloves to the simmering pot to really punch up the savory profile.
- Make it Crispy: For those who prefer a bit of charred texture, finish your ribs under the oven’s broiler for the final 2–3 minutes of cooking. Just keep a very close eye on them, as the honey in the glaze will burn quickly!
Also Read : Kadai Mushroom Recipe
Filipino Ribs
12
servings15
minutes1
hour30
minutes650
kcalIngredients
The Simmering Pot:
6 pounds pork spareribs
2 medium onions, cut into wedges
6 tablespoons soy sauce, divided
6 whole star anise pods
1/4 teaspoon ground black pepper
1/2 cup water
The Honey-Ginger Glaze:
1 tablespoon vegetable oil
1 medium onion, finely chopped
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon grated fresh ginger
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
Directions
- Simmer the Ribs: In a large stockpot, combine the pork spareribs, onion wedges, 4 tablespoons of the soy sauce, star anise pods, and black pepper. Add 1/2 cup of water. Bring the mixture to a boil, then immediately reduce the heat to medium-low. Cover and simmer until the ribs are very tender when pierced with a fork, about 1 1/4 hours, stirring occasionally.
- Make the Glaze: While the ribs simmer, heat the vegetable oil in a medium skillet over medium heat. Add the finely chopped onion and cook until soft and translucent. Stir in the honey, brown sugar, the remaining 2 tablespoons of soy sauce, grated ginger, Worcestershire sauce, and lemon juice. Cook, stirring constantly, until the mixture is well blended and slightly thickened. Remove from heat.
- Prep the Oven: Preheat your oven to 400°F (200°C).
- Glaze and Roast: Use tongs to carefully remove the ribs from the stockpot and arrange them in a single layer in an 11×16-inch baking pan. Brush the ribs evenly with the honey glaze.
- Bake: Roast in the preheated oven for about 30 minutes. Baste the ribs frequently with the pan drippings and remaining glaze during this time to build a sticky, caramelized coating.
- Serve: Once well-glazed and browned, remove from the oven and serve immediately.
Notes
- Storage: Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until hot and the glaze is re-sticky.
- Serving Suggestion: Serve these ribs with a side of steamed jasmine rice and some stir-fried bok choy to complete the meal.
