Monday, November 12, 2012

Filipino Ribs with Ginger-Plum BBQ Sauce

Sunday I had my parents over for dinner and decided on some baby back ribs that I had down in the freezer. Elaine was able to pick up three racks of ribs for over 50% off the price. At that point, you have to buy them. I do like ribs but I am not a "rib junkie" like some other people out there. I wanted to try a recipe that was different but good. So I decided on this one, which is out of "The BBQ Bible" by Steven Raichlen. If you have not heard of "The BBQ Bible", seriously check it out next time you are in a book store. It is probably my favorite cookbook because it has so many different recipes from around the world and I have yet to try a recipe that has been bad in the book.
I have made the ginger-plum BBQ sauce before, and it is to die for. Especially on pork and chicken. The ribs have two preparation methods: marinating the ribs, then applying a rub before cooking on the grill. First, remove the tough skin membrane on the back of the ribs with a sharp knife and the handle of a wooden spoon. Slide the wooden spoon through a cut and lift the membrane up. Then tear the membrane off. You may also want to try a pair of pliers to remove the membrane; the pliers offer better grip. After you remove the membrane, make the marinade:

This recipe is for two racks of ribs.


  • 1/2 Cup soy sauce
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • Zest and juice of 1 lime
  • 3 cloves garlic, minced
  • 1 2 inch piece of ginger, minced
Combine all ingredients in a Cuisinart or blender and blend until mixed and almost past-like. Find a large pan that will fit the ribs and marinade. Cover tightly with plastic wrap and put in a refer for at least 8 hours. I used a hotel pan I acquired...

Once the meat is in marinating, prepare the rub.


  • 2 Tbl spoons mustard seeds
  • 2 Tbl spoons coriander seeds
  • 1 Tbl spoon cumin seed
  • 1 Tbl spoon fennel seed
  • 1 Thai hot chili
  • 1 teaspoon salt
  • 1 Tbl spoon Szechuan peppercorns
  • 2 Tbl spoons brown sugar
Combine all ingredients in a small grinder and process into a powder. I use a coffee bean grinder that I have just for grinding spices and it works great - plus, they're cheap. Once you have the rub made, put it in a bowl and set aside until the meat is done marinating.

Now that the rub is prepared and the meat is marinating, you need to make the BBQ sauce.


  • 5 ripe plums, pitted and cut up
  • 2 Tbl spoons minced ginger
  • 2 Tbl spoons minced garlic
  • 1 stick lemongrass (if you can find it)
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar

Combine all BBQ sauce ingredients in a pot and cook for 30 minutes. Once the plums have cooked, put them in a Cuisinart and blend to puree the sauce. The sauce is now ready.

Once the ribs have marinated for long enough (8 hours or so), take them out of the marinade and rinse the marinade off of them and pat the ribs dry. Take the rub and coat the ribs, rubbing the rub down into the meat with your fingers. Once the rub is applied, set the ribs aside to come to room temperature while you prepare the grill. The grill should be set up for indirect grilling, with charcoal on the sides and a drip pan in the middle of the grill like this:

The ribs will need to cook for about 2 hours or so and should be almost falling off the bone. You could also cook these ribs in the oven, covered at 300 for about 2 hours but the taste will not be the same as the grilled version.

Here are the ribs, resting before they are slowly devoured and digested...

No comments:

Post a Comment