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Ribs, ribs, ribs

17 July 2019

Everybody seems to have her/his own recipe for cooking ribs- pork or beef, sliced or rack. Most would swear by recipes handed down through generations, or newly found on social media and other food sharing groups. A few would have just a few key ingredients, with the quality of the meat being more important. But whatever the ingredients are, the goal seems universal. The meat from ribs must be so tender they literally fall off the bone.
Below is a selection of recipes culled from different sites, some shared by well-known chefs, others by Filipina members of the Facebook page Domestic Workers Corner, who are all eager to help each other in impressing picky employers. Each one a must-try.

4-ingredient Sticky Ribs 

From Marion’s Kitchen
½ cup hoisin sauce
½ cup ketchup
½ cup sriracha chilli sauce (or any spicy sauce you prefer)
1kg  rack of pork spare ribs, cut into individual ribs
sea salt

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1. Preheat the oven to 120°C.
2. Combine the hoisin, ketchup and sriracha in a large bowl. Reserve ¼ cup in a separate small bowl.
3. Season pork ribs with salt, then add them to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal the bottom and top pieces to form a tight foil ‘bag’. Cook in the preheated oven for 2 hours.
4. Remove the ribs from the oven. Turn the oven up to 200°C.

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5. Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Line the baking tray with another clean piece of foil. Transfer the ribs to the lined baking tray and generously brush each rib with the sauce you reserved earlier. Place the tray back into the preheated oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
6. Remove the ribs from the oven and pile onto a serving plate. Serve with plenty of napkins!

Spicy BBQ Beef

From the Asian Food Channel
1lb sliced beef ribs
½ Asian pear, finely grated
14 garlic cloves, finely chopped
200 ml soy sauce
3 tbsp sesame oil
3 tbsp soft brown sugar.

1. Mix all the ingredients except the beef ribs to make the marinade
2. Marinate ribs and refrigerate for at least 4 hours
3. Grill ribs until charred and cooked. (You may brush the ribs with some of the leftover while grilling)
4. Cut ribs across the bones and serve.

Steamed Pork Ribs with Tausi

From Marie de Guzman Bautista in DWC Its’all about food

1 lb of pork ribs chopped into 2-inch pieces
Brown sugar
White pepper powder
Dash of Shaoxing wine (optional)
Light soy sauce
Sesame oil
Tausi or black bean sauce
Minced garlic
Few pieces red chili (optional)
Chopped spring onion

1. Marinate pork ribs with brown sugar, white pepper powder, cornstarch, Shaoxing Wine(optional), light soy sauce, sesame oil, tausi and minced garlic for at least 1 hour to obtain good taste and better result.
2. Transfer to a steaming dish. Add red chili to enhance the flavor (optional).
3. Steam over high heat (obtained by boiling water for 20 mins.) Could also be done while cooking steamed rice.
4. Garnish with chopped spring onions.

(Another DWC member, Prinslyn Rivera Bentillo offered a simpler recipe consisting of dry black beans, garlic, ginger, corn starch, oil, light soy sauce, dark soy sauce, sugar and salt. Just estimate the proportion of all the ingredients, she said. Mix all ingredients then use as marinade for the chopped ribs, then steam).

Pork ribs with taro

From Shiela Omega Fabroa, DWC’s resident chef

Pork ribs, cut into small square pieces
Dark soy sauce
Sesame Oil
Magic Sarap (optional)
Ginger, sliced
Rice Wine
Taro, chopped

1. Marinate pork ribs in dark soy sauce, sugar, sesame oil, cornstarch and Magic Sarap for at least one hour.
2. Fry ribs with ginger, then add rice wine
3. Add 1 ½ cup hot water until ribs become tender
4. Add chopped taro

Classic Braised Beef Short Ribs

From the Stay At Home Chef
Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

6 (about 4 pounds) bone-in short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 white onion diced
2 to 3 cloves garlic crushed
1 cup beef broth
2 tablespoons worcestershire sauce
1 sprig fresh rosemary

Preheat oven to 350 degrees.
1. Season all sides of the short ribs with salt and pepper.
2. Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pot and set aside.
3. Add in onion and saute 2 to 3 minutes. Add in garlic and saute 1 minute more.
4. Pour in beef broth and Worcestershire sauce. Bring to a simmer. Add in meat. Place a rosemary sprig on top.
5. Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.
Preparation Time: 10 minutes
Cooking Time: 2 hours, 30 minutes
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