Filipino Ribs

Filipino Ribs

33 Reviews 3 Pics
CHRISTYJ
Recipe 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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 to 12 servings

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.

Share It

Reviews (33)

Rate This Recipe
MYPUCK
36

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.

selhull
28

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.

MISS MARIE
19

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!!

More Reviews

Similar Recipes

Mom's Stovetop Pork Ribs
(380)

Mom's Stovetop Pork Ribs

Honey Garlic Ribs
(314)

Honey Garlic Ribs

Slow Cooker Spare Ribs
(248)

Slow Cooker Spare Ribs

Not Your Every Day Smoked Pork Spare Ribs
(64)

Not Your Every Day Smoked Pork Spare Ribs

Mouth Watering Ribs
(42)

Mouth Watering Ribs

Caribbean-Spiced Pork Side Ribs
(32)

Caribbean-Spiced Pork Side Ribs

Nutrition

Amount Per Serving (11 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mom's Stovetop Pork Ribs

>

next recipe:

Grilled Country Style Ribs