Want that sparerib dish you just had in a restaurant? Well, no need to go back and pay just for that. Do it you way. Here, find an easy instruction on how to make your own rich Filipino ribs dish.
Sparerib dish is among the most popular in Western and Asian cuisine. Spareribs or side ribs are a variety of pork ribs or beef ribs that are a long cut from the lower portion of the pig or cattle, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. A covering of meat on top of the bones, as well as between them, can be found.
Preparations vary among different cuisines involving these spareribs. In the Cantonese dishes of southern China, spareribs are generally red in color and roasted with a sweet and savory sauce. American cuisine generally cooked the dish on a barbecue or an open fire. The sauces also differ according to preferences. Others would have it sweet and spicy. Some would put in ketchup.
Aside from the sauce, a secret to this kind of dish is cooking the meat, of course! Making it tender is crucial. That might take time. In this recipe, you have to boil it to about 1 ¼ hours, and then you have to bake it along with the sauce. Hmm, almost easy except for the waiting time while boiling, huh? It’s ok. Go on. You are not that far from that flavorful sparerib dish that you want. Enjoy!
- 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
- 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 1¼ 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 11×16 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.