Filipino ribs

    2 hours

    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.

    49 people made this

    Serves: 11 

    • 2.75kg (6 lb) pork spareribs
    • 2 medium onions, cut into wedges
    • 1 medium 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
    • 110g (4 oz) honey
    • 2 tablespoons brown soft sugar
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon lemon juice

    Prep:15min  ›  Cook:1hr45min  ›  Ready in:2hr 

    1. Place ribs in a 5 to 6 litre stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to the 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 frying pan 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.
    3. Preheat oven to 200 C / gas 6.
    4. Using tongs, remove ribs from stock pot and arrange in a single layer in a large baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan juices, about 30 minutes or until ribs are well glazed.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (73)


    i tried this recipe awhile ago and found there wasnt enougth stock in stock pot to leave and simmer so i added water to cover ribs these ribs are gorgous kids faverite  -  09 Feb 2012


    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)