Romys Ribs With Filipino Seasonings Recipes

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.

FILIPINO RIBS

Steps:

• 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.
• 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.
• Preheat oven to 400 degrees F (200 degrees C).
• 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.

TRADITIONAL RUB FOR ST. LOUIS RIBS

Steps:

• About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
• Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

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.