Romys Ribs With Filipino Seasonings Recipes

ROMY'S RIBS WITH FILIPINO SEASONINGS

Steps:

• 1. Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using one corner of a towel to gain a secure grip, or with pliers. Place the ribs in a nonreactive roasting pan.2. Combine all the ingredients for the marinade in a blender and process to a smooth purée. Pour the marinade over the ribs, turning to coat both sides. Cover and let marinate 8 hours, in the refrigerator, turning once or twice.3. Combine all the ingredients for the rub in a spice mill or blender and grind to a fine powder (see Note). 4. Set up the grill for indirect cooking, placing a large drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high when smoke appears, reduce the heat to medium.5. When ready to cook, remove the ribs from the marinade and blot dry with paper towels. Rub the spice mix over the ribs on both sides. If using charcoal, toss half the wood chips on the coals. Then arrange the ribs on the hot grate, over the drip pan. Cover the grill and smoke-cook the ribs until the meat is very tender and it has shrunk back from the ends of the bones, 1 1/2 to 2 hours. If using a charcoal grill, after 1 hour add 10 to 12 fresh coals per side and the remaining 1 cup wood chips.Serves 4Note: For extra flavor, you can toast the spices in a dry skillet over medium heat until fragrant, about 3 minutes, before grinding.

PORK RIBS ADOBO

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.

BEEF SHORT-RIB ADOBO

Steps:

• Heat the oven to 275 degrees. Season the ribs all over with salt and pepper. In a large Dutch oven over medium heat, pour in the oil. When it is warm but not smoking, add the ribs to the pan, in batches if necessary, and brown well on all sides, 4 to 6 minutes. Remove the ribs from the pan and pour out the oil.
• Add the remaining ingredients and 1 teaspoon black pepper, stir well, and add the ribs back in one layer. Use two pans if necessary, distributing the liquid. Bring to a boil over high heat. Turn off heat, cover the pan and put it into the oven. Cook until the meat is tender and falling off the bone, about 1 .5 to 2 hours. The liquid should only simmer very gently. Skim off excess fat when you check on it.
• Transfer ribs to a broiling pan. Put the braising liquid over high heat; boil for 10 to 15 minutes to thicken it. Meanwhile, put the ribs under the broiler until brown. (You can dispose of the bones if they become loosened.) Put ribs on a platter; pour sauce on them.

ROMY'S RIBS WITH FILIPINO SEASONINGS

Steps:

• Remove the thin paper skin from the back of each rack of ribs.
• Combine all the ingredients for the marinade in a blender; process to a smooth puree.
• Pour the marinade over the ribs, turning to coat both sides.
• Cover and let marinate 8 hours, in the refrigerator, turning once or twice.
• Combine all the ingredients for the rub in a spice mill or blender and grind to a fine powder (for extra flavor, you can toast the spices in a dry skillet over medium-high heat until fragrant, about 3 minutes, before grinding).
• Set up grill for Indirect cooking, placing a large drip pan in the center; for gas grill, place the wood chips in the smoker box and preheat grill to high, when smoke appears, decrease the heat to medium.
• When ready to cook, remove the ribs from the marinade and blot dry with paper towels.
• Rub the spice mix over the ribs on both sides.
• Arrange the ribs on the hot grate over the drip pan; cover the grill and smoke-cook the ribs until the meat is very tender and it has shrunk back from the ends of the bones, 1 ½ to 2 hours; replenish wood chips per grill manufacturer's directions.