Filipino Ribs

SUBMITTED BY: CHRISTYJ

"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."

SERVINGS & SCALING

Original recipe yield: 10 to 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

6 pounds pork spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
1/4 teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

READ REVIEWS (17)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Nov. 4, 2005 by selhull

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.

5 users found this review helpful

Reviewed on Jan. 2, 2004 by MISS MARIE

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!!

4 users found this review helpful

Reviewed on Oct. 27, 2003 by MYPUCK

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.

3 users found this review helpful

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