Filipino Pork Ribs
Filipino Pork Ribs
Ingredients
For the Pork Ribs
- 3 pounds pork spareribs, cut into 2-inch pieces
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 6 garlic, cloves, minced
- 1 onion, medium, finely chopped
- 2 tablespoons brown sugar
- 1 teaspoon black peppercorns, crushed
- 2 bay leaves
- 2 cups water or chicken broth
- 2 tablespoons cooking oil
- as needed salt, to taste
Instructions
- 1
In a large bowl, combine the pork spareribs, 1/4 cup of the soy sauce, and 2 cloves of minced garlic. Mix well to coat the ribs evenly. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to marinate.
⏱️ 5 min
- 2
Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat. Add the remaining 4 cloves of minced garlic and the chopped onion. Sauté until the onion is translucent and the garlic is fragrant.
⏱️ 5 min
- 3
Add the marinated pork ribs to the pot. Increase the heat to medium-high and sear the ribs in batches until they are lightly browned on all sides. Remove the seared ribs and set them aside.
⏱️ 10 min
- 4
Deglaze the pot with the remaining 1/4 cup of soy sauce and 1/4 cup of white vinegar, scraping any browned bits from the bottom of the pot. Bring to a simmer and let it cook until the strong vinegar smell dissipates.
⏱️ 2 min
- 5
Return the seared pork ribs to the pot. Add the brown sugar, crushed black peppercorns, and bay leaves. Pour in the 2 cups of water or chicken broth, ensuring the ribs are mostly submerged. If needed, add more water or broth to cover.
⏱️ 5 min
- 6
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the pork ribs are fork-tender. Check periodically and add more water if the liquid reduces too much.
⏱️ 120 min
- 7
Once the ribs are tender, remove them from the pot and set aside. Increase the heat to medium-high and bring the sauce to a rapid boil. Cook, stirring occasionally, until the sauce has thickened and reduced to your desired consistency, typically about 10-15 minutes. The sauce should be rich and slightly sticky.
⏱️ 15 min
- 8
Return the pork ribs to the thickened sauce and toss to coat. Taste the sauce and adjust seasoning with salt if necessary. Serve hot, preferably with steamed white rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Filipino Pork Ribs
For the Pork Ribs
- 3 pounds pork spareribs, cut into 2-inch pieces
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 6 garlic, cloves, minced
- 1 onion, medium, finely chopped
- 2 tablespoons brown sugar
- 1 teaspoon black peppercorns, crushed
- 2 bay leaves
- 2 cups water or chicken broth
- 2 tablespoons cooking oil
- as needed salt, to taste
Instructions
- 1
In a large bowl, combine the pork spareribs, 1/4 cup of the soy sauce, and 2 cloves of minced garlic. Mix well to coat the ribs evenly. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to marinate.
⏱️ 5 min - 2
Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium heat. Add the remaining 4 cloves of minced garlic and the chopped onion. Sauté until the onion is translucent and the garlic is fragrant.
⏱️ 5 min - 3
Add the marinated pork ribs to the pot. Increase the heat to medium-high and sear the ribs in batches until they are lightly browned on all sides. Remove the seared ribs and set them aside.
⏱️ 10 min - 4
Deglaze the pot with the remaining 1/4 cup of soy sauce and 1/4 cup of white vinegar, scraping any browned bits from the bottom of the pot. Bring to a simmer and let it cook until the strong vinegar smell dissipates.
⏱️ 2 min - 5
Return the seared pork ribs to the pot. Add the brown sugar, crushed black peppercorns, and bay leaves. Pour in the 2 cups of water or chicken broth, ensuring the ribs are mostly submerged. If needed, add more water or broth to cover.
⏱️ 5 min - 6
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the pork ribs are fork-tender. Check periodically and add more water if the liquid reduces too much.
⏱️ 120 min - 7
Once the ribs are tender, remove them from the pot and set aside. Increase the heat to medium-high and bring the sauce to a rapid boil. Cook, stirring occasionally, until the sauce has thickened and reduced to your desired consistency, typically about 10-15 minutes. The sauce should be rich and slightly sticky.
⏱️ 15 min - 8
Return the pork ribs to the thickened sauce and toss to coat. Taste the sauce and adjust seasoning with salt if necessary. Serve hot, preferably with steamed white rice.
⏱️ 3 min