Filipino Ribs

4.6
(86)
61 Reviews
14 Photos

This Filipino ribs recipe glazes spareribs 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.

Submitted by CHRISTYJ
Updated on April 17, 2026
You'll need a little flour, 3 egg whites, and some water,
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Prep Time:
15 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs
Servings:
12

Why You'll Love This Recipe

  • These ribs are simmered until tender with soy sauce, onion, and star anise.
  • The honey, ginger, and lemon glaze delivers a sweet and tangy finish.
  • "The glaze is spectacular and makes them taste special." —reviewer Chef Allie
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Ingredients

Original recipe (1X) yields 12 servings

  • 6 pounds pork spareribs

  • 2 medium onions, cut into wedges

  • 6 tablespoons soy sauce, divided

  • 6 whole star anise pods

  • ¼ teaspoon ground black pepper

  • ½ cup water

  • 1 tablespoon vegetable oil

  • 1 medium onion, finely chopped

  • ½ cup honey

  • 2 tablespoons brown sugar

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon lemon juice

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Directions

  1. Place ribs, 2 onions cut into wedges, 4 tablespoons soy sauce, star anise pods, and black pepper in a large stock pot . Add water and bring to a boil. Reduce heat to medium low, cover, and simmer until ribs are tender when pierced, about 1 ¼ hours, stirring occasionally.

  2. Meanwhile, heat oil in a medium skillet over medium heat. Add 1 onion chopped; cook and stir until onion is soft. Stir in honey, brown sugar, remaining 2 tablespoons soy sauce, ginger, Worcestershire sauce, and lemon juice; cook and stir until well blended. Remove from heat.

  3. Preheat the oven to 400 degrees F (200 degrees C).

  4. Remove ribs from stock pot using tongs; arrange in a single layer in an 11x16-inch baking pan. Brush evenly with honey glaze.

  5. Bake in the preheated oven, basting often with pan drippings, until ribs are well glazed, about 30 minutes.

Recipe Tip

Star anise is available at all Asian markets as well as many grocery stores.

832 home cooks made it!

Nutrition Facts (per serving)

773 Calories
59g Fat
19g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 773
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 39g 79%
Total Fat 59g 76%
Saturated Fat 19g 94%
Cholesterol 198mg 66%
Vitamin C 3mg 4%
Sodium 710mg 31%
Calcium 54mg 4%
Iron 3mg 16%
Potassium 697mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Reviews (61)

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Filipino Ribs

My Rating

4.6 out of 5
86 Ratings
5 star
57
4 star
23
3 star
4
2 star
2
1 star
0

832 home cooks made it!

Most helpful positive review
MYPUCK
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.

Featured Tweaks

massenav
09/22/2015
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.
tingsv
02/24/2016
I followed the advice of several reviews - used 3.5 lbs ribs but did not reduce the other ingredients. I used 1/2 cup water, 6 tablespoons soy sauce and 4 1/2 pods of star anis to boil the ribs in a slow cooker for 6 hours. I added 1/4 teaspoon red pepper flakes to the sauce. The heat from the pepper flakes definitely makes a difference. The sauce turned out to be sweet and tangy with a kick.
cltncook
06/30/2017
These ribs were fabulous! Made with 3 pounds of ribs and did everything else as written. I did incorporate a few suggestions though. Added 1/2 c. water to braising pot. Added 1/4 c. braising liquid to sauce. Added 1/4 tsp. red pepper flakes to sauce. Everything was so easy and delicious. Had just the right amount of sauce--only 1 Tbs. left when they were done. While I was waiting for the oven to preheat, I just set the ribs, meat side down, in the pan of sauce and let them soak (I also basted several times) while the oven heated. Then, basted every 8 minutes for a total of 32 minutes cooking time in the oven. Beautiful mahogany color, tender yet still with a little chew. For us, this was dinner for two; it was a half a slab each and we thoroughly enjoyed. Three pounds probably amounts to 4 regular servings. I'll be sharing this recipe with lots of family and friends. They're gonna love it! Oh, yeah. I saved the braising liquid and onions and I think I'll make a pot of rice with it. We'll see. Too good to toss. Don't forget to line your pan with foil--you'll be sorry if you don't.
Mark M
08/21/2016
I struggle with ribs. Cooking. Method, tenderness, flavour Having read reviews I made a number of changes I did precook the ribs as directed. No additional liquid. The flavours were great. 1 1/2 h was enough for tender to fork The sauce I made a number of changes. I doubled the amount of sauce to begin with. I started w 3 c of onions and cooked in butter with a lid on a large sauce pan for 25 minutes, in the manner of Indian precooking. This reduced the onions almost to a paste. Then I added the remaining ingredients but halved the honey, increased the lemon juice, added 1 tsp of chilli flakes, and I tsp of cumin to layer the flavours. I drained the ribs, and cooked over medium low barbecue for 20 min to char and basted w the glaze severAl times. Turned out really well. Will make again Final note - kept and defatted the juices after the precooking. - will make great stock
deuce32
09/12/2015
Excellent taste and very easy to make. I did use my slow cooker and cooked the ribs for roughly 8 hours on low. Had to add an additional 1 cup liquid (you can use either water or broth). Absolutely agree with other raters that you have to at least triple the sauce for basting. The only changes I made were to cut back on the Honey & Brown Sugar after reading some of the reviews - didn't want it to be too sweet. Got Rave reviews from my dinner guest - Two Thumbs Up!
Eric Roach
09/07/2016
We loved it. I added 1/2 cup of vegetable broth to cooking mixture, and braised instead of boiled the ribs in a Dutch oven. Added liquid from cooking to BBQ sauce, along with a pinch more ginger and garlic.
RoxyStar
08/17/2016
Instead of boiling ribs, I wrapped them in aluminum foil with the onions, soy sauce, pepper and star anise (I used 2 not 6). I baked them in a 350 degree oven for 1 1/4 to 1 1/2 hours. I removed them from the foil, increased the oven to 400 degrees laid the ribs in the baking sheet and basted them as directed. I have been using this method for all my ribs for a long time and they are always fall-off-bone tender and very flavorful
jctnact
07/01/2010
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!
Cindy
08/17/2016
Depending on how much you like star anise flavor (licorise) use either 4 or none & add garlic instead! - Used directions as per a previous reviewer. 1st, I boiled the ribs w/ an extra 1/2 cup water & added about 1/4 cup of that liquid from boiling the ribs & added it to the sauce; it gave it good extra flavor. Also, definitely DOUBLE the sauce! The sauce has wonderful flavor & if you made it as written, it's not enough to cover the ribs fully. 2nd, I used fennel instead of the star anise because that's what I had & it makes for a good substitute. 3rd, I used only 1/4 cup honey & I think if I used the full 1/2 cup it would have come out way too sweet. The ribs itself also came out very tender & juicy! - OR try this: Here are another reviewers changes. 1 -Buy baby back ribs or back ribs. I usually do @3 lbs. 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 @1/2 cup of the sauce in the pot mixture & when I make the glaze I also use another 1/2 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 find that the glaze is too little so I usually double it because after I take it out of the pot & put it on the cookie sheet which I wrap in foil.
Kathe Rich
08/17/2016
First I didn't boil the meat. Second, it was too hot out to use the oven so I ended up grilling them. Brushed the ribs with olive oil and put them on indirect heat on the grill for 30 minutes on each side while maintaining a grill temp between 350 and 400. Then I turned them again and brushed the top with the glaze and turned them every 5-10 minutes for 35 minutes brushing the top with the glaze each time I turned them. It's Important to to keep them over the Indirect heat with all the honey in the sauce or they will burn really quickly. These were delicious and are a keeper. Better yet it doesn't heat up the kitchen on a hot day.
61 Reviews
matt
09/14/2025
Family favorite
My wife wrote on the recipe,"Best Ribs Ever!" She is not a rib eater as she does not like to get her hands messy, but she said these were worth it as they tasted wonderful. I struggled with how much water to add in the beginning as I have par-boiled ribs in the past to get that "wet" effect you find in some restaurants. I added 1/2 cup water, and with the onions and ribs themselves it added enough moisture so that after the initial pot steam stage there was plenty of liquid at the bottom of the pot. Hated to throw it out. The glaze worked perfectly too, so worth the effort, which was really not that much. Great use of star anise that can sit in your spice cupboard for ever if you don't find some way to employ it into a recipe. Thanks for this great recipe.
WannaBACook
04/02/2020
User Photo Upload
I love this recipe! A bit time consuming, but not difficult. Perfectly fun recipe now that I’m Covid-working from home. Did not have star anise on hand, but was still delicious! Kids and hubby loved it too.
christian
05/06/2019
This is an amazing recipe! Makes the perfect cornbread!
PCB
06/22/2018
I used Two star anise, thumbs up.
Domenic Scuglia
12/20/2016
Sweet and fall off the bone great.
Shawn Breeden
12/18/2016
I did like them but I would use only 2 star anise for the flavor to me was overly powerful. I can see that the next I will like them a lot better though! Will make them again with less star anise and know the family would like them.
Kelley D
11/20/2016
Usually I read reviews first, but didn't this time- slight mistake. I cut the recipe in half and followed it exactly, inculuding NOT adding extra liquid (broth or water) when boiling the ribs. They still came out moist and tasty. It's time consuming, but easy. The ribs are way too sweet for me, but flavorful and delicious otherwise.
Chef Lery Poblete
09/28/2016
Love it ..!
Amy
09/23/2016
We have made this recipe over 10 times over the years...always stick to the original recipe and we are never disappointed. I have never had leftovers.

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