Best Filipino Ribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRISPY FILIPINO-STYLE FRIED SPARERIBS RECIPE



Crispy Filipino-Style Fried Spareribs Recipe image

What's better than spareribs? How about Filipino-style deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.

Provided by Joshua Bousel

Categories     Mains

Time 4h30m

Yield 4

Number Of Ingredients 10

1/2 cup cane or rice vinegar, plus more for serving
2 tablespoons soy sauce
2 tablespoons freshly minced garlic (about 6 medium cloves)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon oyster sauce
1 teaspoon yellow mustard
1 teaspoon kosher salt, plus more for seasoning
1 rack St. Louis-cut pork spareribs, cut into 1-inch strips across the bone, then cut between each bone into individual portions (see note)
6 tablespoons cornstarch
Canola or peanut oil, for deep frying

Steps:

  • In a small bowl, whisk together vinegar, soy sauce, garlic, pepper, oyster sauce, mustard, and 1 teaspoon salt.
  • Place rib pieces in a large zipper-lock bag. Pour in marinade, seal tightly, and toss to distribute marinade evenly. Place in refrigerator and marinate for at least 4 hours or up to overnight, turning bag at least once during that time.
  • Fill a wok or Dutch oven at least 4 inches deep with oil and heat to 375°F (190°C) over high heat. Working in batches, transfer 1/3 of ribs to a medium bowl (they should be wet and dripping with marinade), add 2 tablespoons cornstarch, and toss until ribs are evenly coated in a sticky, paste-like batter.
  • Carefully lower ribs, one at a time, into hot oil and fry until golden brown, about 7 minutes, stirring occasionally for even cooking. Transfer to a paper towel-lined plate and season lightly with salt. Repeat with remaining ribs. Serve immediately with vinegar for dipping.

Nutrition Facts : Calories 632 kcal, Carbohydrate 13 g, Cholesterol 119 mg, Fiber 1 g, Protein 25 g, SaturatedFat 14 g, Sodium 1017 mg, Sugar 0 g, Fat 53 g, ServingSize serves 3-4, UnsaturatedFat 0 g

PORK RIBS ADOBO



Pork Ribs Adobo image

A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.

Provided by Julia Moskin

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1 cup apple cider vinegar, preferably organic and unfiltered
1 tablespoon soy sauce
3 small bay leaves
1 large jalapeño chili, stemmed and roughly chopped
1 side baby-back pork ribs (about 2 pounds), cut into individual ribs
2 teaspoons sea salt
6 garlic cloves, peeled
2 teaspoons black peppercorns
Cooked rice

Steps:

  • In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.
  • Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.
  • Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.
  • Meanwhile, preheat broiler. Pour 1/4 cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.

Related Topics