Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, star anise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Star anise is available at all Asian markets as well as many general grocery stores.

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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 400 degrees F (200 degrees C).

  • 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.

Nutrition Facts

773.2 calories; 39.3 g protein; 19.4 g carbohydrates; 197.9 mg cholesterol; 710.2 mg sodium. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2003
This recipe was great. Sweet, but not artificial tasting. Unfortunately, the recipe omits what kind of liquid to "bring to a boil". Pretty sure it's not the 4T of soy sauce. I just used a couple cups of water and it was fine. I also wished they described the consistency of the honey sauce to know when it is done. I tried to reduce it some and let it simmer only about 5 minutes. Read More
(87)

Most helpful critical review

Rating: 2 stars
11/05/2005
The glaze flavor is excellent my favorite part of the recipe! I didn't think the recipe was time consuming (you do have to plan ahead) and it certainly was not labor intensive. Recently I have started using my slow cooker instead of a stock pot to cook the ribs before the final baking. Read More
(39)
90 Ratings
  • 5 star values: 54
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
10/27/2003
This recipe was great. Sweet, but not artificial tasting. Unfortunately, the recipe omits what kind of liquid to "bring to a boil". Pretty sure it's not the 4T of soy sauce. I just used a couple cups of water and it was fine. I also wished they described the consistency of the honey sauce to know when it is done. I tried to reduce it some and let it simmer only about 5 minutes. Read More
(87)
Rating: 5 stars
10/27/2003
This recipe was great. Sweet, but not artificial tasting. Unfortunately, the recipe omits what kind of liquid to "bring to a boil". Pretty sure it's not the 4T of soy sauce. I just used a couple cups of water and it was fine. I also wished they described the consistency of the honey sauce to know when it is done. I tried to reduce it some and let it simmer only about 5 minutes. Read More
(87)
Rating: 4 stars
07/02/2010
I give this 4 stars as written but it definitely is 5 stars with my revisions! First thing I boiled the ribs w/ an extra 1/2c water and I added about 1/4c of that liquid from boiling the ribs and added it to the sauce; it gave it good extra flavor. Also definitely double the sauce! The sauce has wonderful flavor and if you made it as written it's not enough to cover the ribs fully. Secondly I used fennel instead of the star anise because that's what I had and it does make for a good substitute. Thirdly I used only 1/4c honey and I think if I used the full 1/2c it would have come out way too sweet. The ribs itself also came out very tender and juicy! I think I will always cook my ribs this way regardless of what sauce I use on them! Read More
(52)
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Rating: 2 stars
11/04/2005
The glaze flavor is excellent my favorite part of the recipe! I didn't think the recipe was time consuming (you do have to plan ahead) and it certainly was not labor intensive. Recently I have started using my slow cooker instead of a stock pot to cook the ribs before the final baking. Read More
(39)
Rating: 5 stars
09/23/2015
I am filipino and I like it sweet. Here are my changes. 1 - I buy baby back ribs or back ribs. The ones that are smaller. I usually do about 3 pounds. If you want leftovers I would do more. I also use a big stock pot for this. 2 - I use sweet onions. 3 - I also use sweet soy sauce. I usually use like half a cup of the sauce in the pot mixture and when I make the glaze I also use another half cup of sweet soy sauce. 4 - It doesn't tell you to add liquid to boil the ribs in. I usually add enough beef stock to cover the the ribs along with all the ingredients that it tells you to put into the pot. When the ribs meat start to flake when you put a fork in it then you are done. 5- I use white pepper instead of black pepper. I find that it isn't so strong. 6 - I find that the glaze is too little so I usually double it because after I take it out of the pot and put it on the cookie sheet which I wrap in foil. (Make it easier on yourself so that when you are done cooking you can just pull up the foil and toss it out). I baste the ribs good and cover with foil. In the last 10-15 mins of cooking I take the foil off and baste it again. 7 - Also when making the sauce taste it. If it's too sweet cut back on the soy sauce. Also you can add some rice vinegar to ease off some of the sweetness. I usually make the sauce in the last 20 mins before the meat is done. Read More
(37)
Rating: 5 stars
01/02/2004
These were great!! Time consuming but not difficult; I cooked them for my boyfriend and me and used three lbs. of ribs instead of six. But I didn't cut any of the other ingredients in half so the ribs could still have liquid to simmer in and lots of sauce. Next time I will just decrease the star anise. These would be great to take to a party cut into smaller slabs. A nice change from regular bbq ribs! Thanks Christine!! Read More
(29)
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Rating: 5 stars
08/29/2003
This is the absolute best ribs I have ever made or tasted and I've had ribs in many different ways I feel this tops them all and my friends just went crazy over them they want me to make them every time they are invited to dinner Read More
(18)
Rating: 4 stars
06/28/2010
These were delicious- fall-off-the-bone tender and full of flavor. I was afraid the flavor of the anise pods would be overpowering (my whole house smelled of the spice after the boiling step) but the sauce works well with the anise flavor. I doubled the amount of sauce and added more as they cooked in the oven. I found that the sauce that dripped from the ribs burned very quickly on the bottom of the baking dish and couldn't be used to spoon over as suggested. Read More
(17)
Rating: 5 stars
11/23/2010
These are delectable and fall right off the bone! The hint of anise adds an unexpectedly delicious flavor to these ribs. I made these for my Filipino husband and his brother and am waiting to see if they recognize any flavors; either way they'll be a hit. Awesome recipe!! Read More
(14)
Rating: 5 stars
01/24/2011
We loved these! Such a great alternative to just regular BBQ sauce! The star anise adds the perfect flavor! Thanks! Read More
(13)