Filipino Ribs

The Filipino Ribs 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.

Serve: 11

1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1 medium onion, finely chopped
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/2 cup honey
2 tablespoons brown sugar
2 medium onions, cut into wedges
6 whole star anise pods
6 tablespoons soy sauce
6 pounds pork spareribs

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 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.

Filipino Ribs Recipe
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