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(During parties, it’s fun to serve food that makes the hands of the guests dirty. It’s so good to savor the rib meat…)
Makes 6 to 8 servings
2 racks baby back ribs (about 4-6 ribs per person)
4 tablespoons soy sauce
2 tablespoons sweet chili sauce
4 tablespoons rice vinegar
1 tablespoon fish sauce
4 tablespoons oyster sauce
2 pieces thumb-size ginger, peeled and pounded
1 tablespoon freshly ground pepper
½ cup strong coffee
1 bottle of beer
4 tablespoons freshly squeezed orange juice
3 pieces star anise
2 pieces bay leaves, slightly crushed
1 teaspoon canola oil
Cut the racks into individual ribs. Set aside.
In a bowl, mix together remaining ingredients except the canola oil.
Marinate ribs overnight in the mixture.
When ready to cook, preheat oven to 325° F.
Place ribs on a roasting pan and cover with foil. Bake at 325° F for about an hour. Reduce heat to 250° F and bake for 2 more hours or until meat is tender and separates from bones when touched with a fork. Set aside.
Prepare grill by lightly brushing it with canola oil.
Using grilling tongs, place cooked ribs on the grill making sure they are drained of sauce or marinade.
Grill ribs on each side for about 10 minutes, basting occasionally with the marinade. Watch over the ribs, making sure they are not burned. Serve hot off the grill with barbecue sauce.
More from Judy Ann Santos-Agoncillo