Filipino Ribs with Star Anise
Spareribs boiled then glazed with a sweet, tangy Filipino sauce and baked in the oven. Delicious with white rice.
Ingredients
Serves: 11
- 3 kg pork ribs
- 2 medium onions, cut into wedges
- 1 medium onion, finely chopped
- 6 tablespoons (120ml) soy sauce (divided)
- 1/4 teaspoon ground black pepper
- 6 whole star anise pods
- 1 tablespoon vegetable oil
- 1 tablespoon grated fresh ginger
- 1/2 cup (155g) honey
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Place ribs in a large stock pot with the 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 frypan over a 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 200 degrees C.
- Using tongs, remove ribs from stock pot and arrange in a single layer in an 28x40cm baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan juices, about 30 minutes or until ribs are well glazed.
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Reviews and Ratings
Global Ratings:
(86)
Reviews in English (72)
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. - 27 Oct 2003 (Review from Allrecipes USA and Canada)
I give this 4 stars as written, but it definitely is 5 stars with my revisions! First thing, I boiled the ribs w/ an extra 1/2c water and I added about 1/4c of that liquid from boiling the ribs and added it to the sauce; it gave it good extra flavor. Also, definitely double the sauce! The sauce has wonderful flavor and if you made it as written, it's not enough to cover the ribs fully. Secondly, I used fennel instead of the star anise because that's what I had and it does make for a good substitute. Thirdly, I used only 1/4c honey and I think if I used the full 1/2c it would have come out way too sweet. The ribs itself also came out very tender and juicy! I think I will always cook my ribs this way regardless of what sauce I use on them! - 01 Jul 2010 (Review from Allrecipes USA and Canada)
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. - 06 Oct 2005 (Review from Allrecipes USA and Canada)