Falls off the bone, my goodness…

Ribs are typically a western dish but our main chef Ian Daliza Galza put some much needed oriental twist to make it a bit Asian. Not only are ribs more affordable than pork belly, it is more flavorful and fun to eat! Hope to see this in your next inuman! Cheers!

“HONEY GLAZED PORK SPARE RIBS” Chinese style…. Pulutan of the Day..


1 1/2 pounds to 2 pounds lean pork spareribs cut into roughly 1 1/2 inch long pieces
3 cups cold water
3 tablespoons honey
1/2 teaspoon sea salt
2 tablespoons soy sauce
1 tablespoon canola oil or any ordenary oil

Wash and dry spareribs with paper towel. Place water, honey, salt and soy sauce in a large bowl and mix well.

Heat wok or large saucepan and add oil. Add spareribs and brown on all sides over medium heat. This will take 5-10 minutes. Add water honey mixture and bring to a boil. There should be enough liquid to cover the spareribs. Cook over medium high heat until liquid is greatly reduced and sauce becomes thick and caramelizes. This will take 20-25 minutes.

Pagkatpos ay mahinang mahinang apoy lang para hindi masunog hanggang mag carmalize at magcoat yung spare ribs.

Pwede nyo po imarinate yun spareribs sa cornstarch white egg kaunting baking soda bago iprito para lumambot..


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