Spare Ribs With Potato Bombs Recipe


  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 onion, peeled and minced
  • 4 cloves garlic, minced
  • ¼ cup peanut oil
  • 3 cups (24 oz.) tomato puree
  • 2 cups brown sugar
  • ½ cup Worcestershire sauce
  • 1 oz. white wine vinegar
  • 1 tbsp. chili powder
  • 1 tbsp. paprika

For Dry Rub for Barbeque Pork Spare Ribs:

  • 2 tbsp. kosher salt
  • 2 tbsp. black pepper
    2 tsp. cayenne pepper
  • 3 tbsp. brown sugar
  • 1 tbsp. ground cumin
  • 2 tsp. ground allspice
  • 2 tbsp. chili powder
  • 3 tbsp. paprika
  • 2 tsp. garlic powder
  • 1 tsp. dry mustard

Barbeque Pork Spare Ribs:

  • 1 full rack spareribs
  • 1 cup dry rub
  • 1 cup barbecue sauce, with the remaining 3 cups set aside and served on the  side aluminum foil

Cooking Instructions:

  1. BARBEQUE SAUCE: Heat butter and olive oil in a large pan, add onions and saute until just soft. Add garlic, tomato puree, brown sugar, Worcestershire sauce, white wine vinegar, chili powder and paprika and bring to a simmer. Set aside.
  2. DRY RUB: Combine all ingredients and set aside.
  3. PORK RIBS: Rub the spareribs with the dry rub and grill. Baste with the barbecue sauce on both sides until ribs are done and cooked.
  4. Potato Bombs:
    4-5 pcs big potatoes, blanched and cored (reserve the log shaped potato)
    cheddar cheese
    mozzarella cheese
    olive oil
    salt and pepper to taste
  5. Place cheeses in the cored potatoes and cove the hole with the potato log.
    Place into an oven or grill until charred. Season with salt and pepper and drizzle olive oil before serving with the pork spareribs

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