Filipino Ribs

Filipino Ribs


"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 773 cals
Serving size has been adjusted!

Original recipe yields 11 servings



  • Calories:
  • 773 kcal
  • 39%
  • Fat:
  • 59.3 g
  • 91%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 710 mg
  • 28%

Based on a 2,000 calorie diet

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  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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  1. 42 Ratings


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...

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 hav...

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, s...

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 ...

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

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 ev...

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

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.

These are delectable and fall right off the bone! The hint of anise adds an unexpectedly delicious flavor to these ribs. I made these for my Filipino husband and his brother and am waiting to ...