Filipino food is a totally unappreciated in today's food world, which I personally find shocking. Filipino food is freaking GREAT—balanced, unique, and sassy. I made this recipe up after talking through a new Chicken Adobo recipe with a friend and is influenced heavily by that tasty stew. Except with more pork! The North Carolina-style BBQ sauce shines due to a few Filipino-inspired additions and pairs beautifully with a dry-turned-sticky spice rub. Serve in 2-bone portions with an asian spoon of sauce to dip in for a fab appetizer, or serve with coconut rice to make a fantastic entree. —Clair Gu
2 racks of ribs
racks St. Louis or baby back ribs
coarse sea salt
ground white pepper
light brown sugar
dried bay leaves
freshly cracked black pepper
pork or chicken stock
light brown sugar
ground star anise (or 5 spice powder)
Cut the ribs into 6 equal portions and place on a foil-lined baking sheet. Set aside.
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.
Spread the dry rub liberally all over the ribs, focusing on the meaty side. Place back on the baking sheet, meaty side up.
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.
Portion into 2-bone segments with sauce on the side and serve.
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.