Filipino-Fusion Pork Ribs Recipe

Name: Filipino-Fusion Pork Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ribs; 2 racks St. Louis or baby back ribs; 3 tablespoons coarse sea salt; 2 teaspoons ground white pepper; 1/2 cup light brown sugar; 1 tablespoon garlic powder; 4 dried bay leaves; 1/2 teaspoon freshly cracked black pepper; 1/2 cup honey; 1 cup pork or chicken stock; BBQ sauce; 1 cup spiced vinegar; 1 tablespoon soy sauce; 2 tablespoons light brown sugar; 2 tablespoons ketchup; 1 tablespoon sriracha sauce; 1 tablespoon bourbon; 2 teaspoons fish sauce; 1/4 teaspoon ground star anise (or 5 spice powder); 1 teaspoon salt; 1 teaspoon black pepper; juice and zest of 1 lime; 1 tablespoon coconut milk (optional)

Servings: persons

Ribs
2 racks St. Louis or baby back ribs
3 tablespoons coarse sea salt
2 teaspoons ground white pepper
1/2 cup light brown sugar
1 tablespoon garlic powder
4 dried bay leaves
1/2 teaspoon freshly cracked black pepper
1/2 cup honey
1 cup pork or chicken stock
BBQ sauce
1 cup spiced vinegar
1 tablespoon soy sauce
2 tablespoons light brown sugar
2 tablespoons ketchup
1 tablespoon sriracha sauce
1 tablespoon bourbon
2 teaspoons fish sauce
1/4 teaspoon ground star anise (or 5 spice powder)
1 teaspoon salt
1 teaspoon black pepper
juice and zest of 1 lime
1 tablespoon coconut milk (optional)

1
Cut the ribs into 6 equal portions and place on a foil-lined baking sheet. Set aside.
2
In the bowl of a small food processor, combine the salt, white pepper, black pepper, garlic powder, brown sugar, and bay leaves. Pulse until bay leaves are a fine powder and everything is thoroughly combined.
3
Spread the dry rub liberally all over the ribs, focusing on the meaty side. Place back on the baking sheet, meaty side up.
4
Broil on high for 5 minutes or until the brown sugar starts to bubble and crack. Remove from the broiler, add 1/2c stock to the bottom of the pan, drizzle honey over the ribs, and roast at 275 for 3 hours, adding enough stock at 45 minute intervals to keep the bottom of the pan wet, but not covering the ribs. Lightly baste with BBQ sauce and roast another 30 minutes.
5
Portion into 2-bone segments with sauce on the side and serve.
6
Combine all ingredients in a medium-sized bowl and whisk vigorously to combine. Be sure all the sugar has dissolved into the vinegar. Once dissolved, pour into a jar or squeeze bottle and set aside.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Ribs, 2 racks St. Louis or baby back ribs, 3 tablespoons coarse sea salt, 2 teaspoons ground white pepper, and more.

Yes, Filipino-Fusion Pork Ribs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filipino-Fusion Pork Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions