Filipino Ribs Recipe - Allrecipes.com
Filipino Ribs Recipe

Filipino Ribs

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"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."

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2003

This recipe was great. Sweet, but not artificial tasting. Unfortunately, the recipe omits what kind of liquid to "bring to a boil". Pretty sure it's not the 4T of soy sauce. I just used a couple cups of water and it was fine. I also wished they described the consistency of the honey sauce to know when it is done. I tried to reduce it some and let it simmer only about 5 minutes.

 
Most Helpful Critical Review
Nov 04, 2005

The glaze flavor is excellent, my favorite part of the recipe! I didn't think the recipe was time consuming (you do have to plan ahead) and it certainly was not labor intensive. Recently, I have started using my slow cooker, instead of a stock pot, to cook the ribs before the final baking.

 

38 Ratings

Jan 02, 2004

These were great!! Time consuming but not difficult; I cooked them for my boyfriend and me, and used three lbs. of ribs instead of six. But I didn't cut any of the other ingredients in half, so the ribs could still have liquid to simmer in, and lots of sauce. Next time I will just decrease the star anise. These would be great to take to a party, cut into smaller slabs. A nice change from regular bbq ribs! Thanks Christine!!

 
Jul 02, 2010

I give this 4 stars as written, but it definitely is 5 stars with my revisions! First thing, I boiled the ribs w/ an extra 1/2c water and I added about 1/4c of that liquid from boiling the ribs and added it to the sauce; it gave it good extra flavor. Also, definitely double the sauce! The sauce has wonderful flavor and if you made it as written, it's not enough to cover the ribs fully. Secondly, I used fennel instead of the star anise because that's what I had and it does make for a good substitute. Thirdly, I used only 1/4c honey and I think if I used the full 1/2c it would have come out way too sweet. The ribs itself also came out very tender and juicy! I think I will always cook my ribs this way regardless of what sauce I use on them!

 
Jan 24, 2011

We loved these! Such a great alternative to just regular BBQ sauce! The star anise adds the perfect flavor! Thanks!

 
Mar 03, 2003

Awesome flavor...I didn't have star anise...but used tarragon instead. Turned out great. My kids didn't care for it so much...more for us! Great recipe

 
Aug 29, 2003

This is the absolute best ribs I have ever made or tasted and I've had ribs in many different ways I feel this tops them all and my friends just went crazy over them they want me to make them every time they are invited to dinner

 
Sep 09, 2009

I love this recipe, it reminded me of Polynisian ribs. I put a little dry sherry and some of the fresh ginger in the soy sauce while it was braising. Family loved the honey lemon glaze.

 

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Nutrition

  • Calories
  • 773 kcal
  • 39%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 59.3 g
  • 91%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 710 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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