Filipino · main

Filipino Ribs

Filipino Ribs reads umami 8.3, richness 7.9 and sweetness 6.0 on Palate's 0–10 flavor X-ray — a Filipino main, about 55 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.0 / 10
• Sweet & Fruity — 6.3 / 10
• Sour & Bright — 5.5 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 8.1 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 8.3 · Richness 7.9 · Sweetness 6.0 · Citrus 4.3 · Warm Spice 4.2 · Salinity 4.1 · Sourness 4.1 · Floral 3.9 · Allium 3.6 · Smoke 3.0 · Funk & Ferment 2.9 · Bitterness 1.1 · Earthy 0.9 · Fruity 0.9 · Herbaceous 0.8 · Nutty 0.8 · Heat 0.6

What's in it (12)

• 6 pounds 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
• 1/2 cup honey
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice

Time & effort: about 55 min (15 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 262.2 kcal, 13.7 g protein, 19 g fat, 11.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

1. 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.
2. 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.
3. Preheat oven to 400 degrees F (200 degrees C).
4. 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.

Dishes with a similar flavor shape

• Coda alla Vaccinara — Italian · Rome
• Greek-Style Braised Short Ribs with Cinnamon and Tomato — Greek
• Mandi (Smoked Pit-Style Lamb and Rice) — Yemeni
• Gewürzte Schweinsrippchen (Braised Spicy Spareribs) — German
• Grilled Sausage and Pepper Skewers — American

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.