BBQ Pork Backribs

DSCF7191 (640x509)Who doesn’t love BBQ? BBQ Pork Ribs are so popular here in the summertime that they fly off the shelves once the summer season hits ground. If I remember correctly, I only had a bite of these flintstone size ribs way back in Manila nearly fifteen years.  My first ever experience on these finger lickin’  BBQ Pork ribs was a dinner in ‘Racks’ Alabang way back in the early to mid ’90s. Alabang Town Centre was undergoing a facelift and ‘Racks’ was one of the new themed restaurants that had set-up shop close to the mall area.  They carried an array of sauces which made you crave for more ribs, and later on these sauces were bottled for retail.  That’s all I ever recall about BBQ ribs and Pork Ribs in particular.  I’ve never been back in Manila nor to Alabang Town Centre for several years now, and I wouldn’t have an idea what had happened to this chain.  Food competition in Manila is so intensely fierce, and food and restaurant innovation are important factors to survival.

BBQ Pork Ribs are always available here particularly in those Irish inspired pubs; anywhere that serves booze, generally. The dish is so common and genetic that it has become something that is not actually special anymore.  Anyway, here’s my version. It took me about three days to complete the prep and marinate the ribs with a dry rub and a paste before it went to the oven for about four hours before final basting. It’s best to make a huge batch that would last throughout summer.

Dry rub:

  • Salt & Pepper
  • Cumin
  • Cayenne Pepper
  • Paprika
  • Dry Mustard

*I had three other spices added I couldn’t identify, but I’m sure you get the idea.


  • White onion
  • Green onion
  • Ginger
  • Garlic
  • Sage Leaves
  • Guajillo Pepper (Toasted on the grill and soaked in warm water)
  • Thai Chilis
  • Crushed Tomatoes
  • Brown Sugar
  • Pimenton Picante (Smoked Paprika)
  • Sea Salt & Ground Black Pepper
  • Vegetable oil
  • Water

Braising Liquid:

  • Ginger Ale (or beer)
  • Chicken Stock
  • Worcestershire Sauce
  • Light Soy Sauce
  • Sriracha Sauce
  • Mirin
  • Ginger
  • Garlic
  • White Onion
  • Sage Leaves
  • Sea Salt & Ground Pepper
  • Bay Leaves


  • Garlic, minced to a paste
  • Crushed Tomatoes
  • Bay Leaves
  • Patis
  • Soy Sauce
  • Sea Salt
  • Ground Black Pepper
  • Brown Sugar

Combine the dry rub ingredients and massage the ribs with the spices. Marinate overnight. Gather all the ingredients for the paste and blitz to a smooth consistency. Spread it all over the ribs, and marinate it again for a day or two.

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Pour all the braising liquid into the roasting pan, cover with a tin foil, and place it in a pre-heated low-to-medium oven for four hours. Remove from the oven and set aside.

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Start sautéing the garlic, add the crushed tomatoes and the other aromatics. Stir to achieve the appropriate consistency. Set aside to cool.  Set the oven to high or broil and brush the ribs with the paste.  Broil the ribs until the paste caramelizes.

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2 thoughts on “BBQ Pork Backribs

  1. Pingback: FTF#219:BBQ Pork Ribs | Food Trip Friday

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