Description
Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, star anise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Star anise is available at all Asian markets as well as many general grocery stores.
Ingredients
- 6 pounds pork spareribs
- 2 medium onions, cut into wedges
- 1 medium onion, finely chopped
- 6 tablespoons soy sauce
- ¼ teaspoon ground black pepper
- 6 whole star anise pods
- 1 tablespoon vegetable oil
- 1 tablespoon grated fresh ginger
- ½ cup honey
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
Instructions
- Place ribs in a 5 to 6 quart stock pot with the 2 wedged 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 medium skillet over 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 400 degrees F (200 degrees C).
- Using tongs
- remove ribs from stock pot and arrange in a single layer in an 11×16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven
- basting often with pan drippings
- about 30 minutes or until ribs are well glazed.
Servings: 11