Filipino Ribs

    1 hour 50 mins

    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 contain a pea-size seed in each of its eight segments. Star anise is available at all Asian markets as well as many general stores.

    49 people made this

    Serves: 11 

    • 2720 g (6 lbs) pork spareribs
    • 220 g (2 medium)onions, cut into wedges
    • 110 g (1 medium)onion, finely chopped
    • 90 ml (6 tbsp)soy sauce
    • 0.5 g (1/4 tsp) ground black pepper
    • 6 whole star anise pods
    • 15 ml (1 tbsp)vegetable oil
    • 6 g (1tbsp)grated fresh ginger
    • 120 ml (1/2 cup) honey
    • 25 g (2tbsp)brown sugar
    • 15 ml (1 tbsp) Worcestershire sauce
    • 15 ml (1tbsp) lemon juice

    Prep:1hr20min  ›  Cook:30min  ›  Ready in:1hr50min 

    1. Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 60 ml 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.
    2. 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 30 ml of soy sauce. Cook all together, stirring, until well blended. Remove from heat.
    3. Preheat oven to 400 degrees F (200 degrees C).
    4. Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 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.

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    Reviews in English (73)


    This recipe was great. Sweet, but not artificial tasting. Unfortunately, the recipe omits what kind of liquid to "bring to a boil". Pretty sure it's not the 4T of soy sauce. I just used a couple cups of water and it was fine. I also wished they described the consistency of the honey sauce to know when it is done. I tried to reduce it some and let it simmer only about 5 minutes.  -  27 Oct 2003  (Review from Allrecipes US | Canada)


    I give this 4 stars as written, but it definitely is 5 stars with my revisions! First thing, I boiled the ribs w/ an extra 1/2c water and I added about 1/4c of that liquid from boiling the ribs and added it to the sauce; it gave it good extra flavor. Also, definitely double the sauce! The sauce has wonderful flavor and if you made it as written, it's not enough to cover the ribs fully. Secondly, I used fennel instead of the star anise because that's what I had and it does make for a good substitute. Thirdly, I used only 1/4c honey and I think if I used the full 1/2c it would have come out way too sweet. The ribs itself also came out very tender and juicy! I think I will always cook my ribs this way regardless of what sauce I use on them!  -  01 Jul 2010  (Review from Allrecipes US | Canada)


    The glaze flavor is excellent, my favorite part of the recipe! I didn't think the recipe was time consuming (you do have to plan ahead) and it certainly was not labor intensive. Recently, I have started using my slow cooker, instead of a stock pot, to cook the ribs before the final baking.  -  06 Oct 2005  (Review from Allrecipes US | Canada)