Filipino Ribs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Filipino Ribs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Filipino Ribs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 pounds pork spareribs
• 2 medium onions, cut into wedges
• 1 medium onion, finely chopped
• 6 tablespoons soy sauce
• 1/4 teaspoon ground black
• pepper
• 6 whole star anise pods
• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh ginger
• 1/2 cup honey
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire
• sauce
• 1 tablespoon lemon juice

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

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

Step 2: Technique & Execution

Bring all to a boil

Step 3: Technique & Execution

Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours

Step 4: Technique & Execution

Stir occasionally

Step 5: Technique & Execution

Meanwhile, heat oil in a medium skillet over medium heat

Step 6: Technique & Execution

Add remaining chopped onion and saute, stirring often, until onion is soft