Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Oven BBQ Spareribs
Made with pork baby back ribs, brown sugar, ground black pepper and barbecue sauce — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Preheat the oven to 230F.
- Combine dry rub ingredients. Mix well. Rub it all over the pork ribs.
- Arrange the ribs in a roasting rack.
- Combine sauce ingredients in a bowl. Mix well. Pour it over the pork ribs. Cover the roasting rack. Put it in the oven and roast for 3 to 3 ½ hours.
- Set the oven to broil mode. Broil for 5 minutes
- Take off the ribs from the oven and let it cool down. Transfer the sauce into a saucepan. Boil until the sauce thickens. Set aside.
- Arrange the ribs on a serving plate and then brush with the thickened sauce.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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