Classic Philippine Rib Recipe
This is a classic Philippine rib recipe that will be impossible for you to resist making again and again. The vinegar in this dish is a holdover from the first wave of Spanish cookery that influenced much of Pinoy (Filipino) food culture. I first started doing this with racks of baby back ribs, cut in half lengthwise and in between every other bone. Then I started making this recipe with chicken wings, then with sliced pork belly. Then I started trying it with thin slices of short ribs, and that’s where we stand today. It’s pretty darn tasty.
Crispy Garlic Short Ribs
- 1 1/2 cups cane sugar vinegar or unseasoned rice wine vinegar
- 1 cup minced scallions, plus thinly sliced scallions for garnish
- 2/3 cup soy sauce (this is my favorite soy sauce)
- 1/2 cup oyster sauce
- 1/4 cup finely grated peeled fresh ginger
- 6 garlic cloves, finely grated
- 4 Serrano chiles, stemmed and minced
- 3 pounds flanken-cut beef short ribs (1/3 inch thick), torn into 2-inch lengths
- 2 cups cornstarch, for dusting
- Canola oil, for frying
- 2 tablespoons black vinegar
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 Serrano chile, stemmed and minced
- Pinch of sugar
Marinate the Ribs
In a large baking dish, whisk the vinegar with the minced scallions, soy sauce, oyster sauce, ginger, garlic and chiles. Add the ribs and stir to coat. Cover the baking dish and refrigerate overnight.
Set a rack over a large baking sheet. Spread the cornstarch in a large baking dish. Remove the ribs from the marinade and let any excess drip back into the dish. Dust the ribs in the cornstarch and transfer to the rack.
In a large saucepan, heat 2 inches of canola oil to 325°. Line another baking sheet with paper towels. Add one-third of the ribs to the hot oil and fry over moderately high heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer to the paper towel-lined rack and season lightly with salt. Repeat with the remaining ribs.
Meanwhile, Make the Sauce
In a bowl, whisk all of the ingredients until combined.
Transfer the ribs to a platter, garnish with thinly sliced scallions and serve with the dipping sauce.
Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.
Photograph by Madeleine Hill.
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