- 6 pounds baby back ribs
- 2 medium white onions, cut into wedges
- 1 medium white onion, finely chopped
- 6 tablespoons soy sauce
- 1/4 teaspoon ground black pepper
- 6 whole star anise pods
- 1 tablespoon vegetable oil
- 1 tablespoon grated fresh ginger
- 1/2 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- Place ribs in a 5 to 6 quart stock pot with 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 1/2 hours. Stir occasionally.
- For the sauce: heat oil in a pan over medium heat. Saute remaining chopped onion until soft and translucent. Add in the ginger, honey, sugar, Worcestershire sauce, lemon juice and 2 tbsp of soy sauce. Cook for a few minutes, and stir until well blended. Turn off heat once cooked.
- You can grill in charcoal or you can cook in the oven.
- For the oven: 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.
Serve with vegetables on the side and enjoy!
Credits to: chefpinoyrecipes.com/pork/filipino-ribs-recipe