Filipino Spare Ribs

Spare ribs are the meaty ribs cut from the belly of the animal after the belly is removed. These are larger than their baby back counter-parts. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, so the slab is more rectangular in shape. These trimmed ribs are often packaged under the name St. Louis-style spare ribs  While this recipe is very similar to my Sticky Filipino Spare Ribs, there are subtle differences. This rib contains more onion and has been kissed with the flavor of fresh ginger. Both are “sticky” with brown sugar, one cooked in a crock pot, the other in a stock pot.  Both are finished in the oven, and can be charred on the grill for added flavor.

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Filipino Chicken Adobo

It’s a lazy day. I’ve spent most of the morning menu planning for the next two weeks. Not that I always follow my plan. Life sometimes gets in the way, but at least I take comfort in the knowledge that I have a plan! As I look over my menu, I can’t help but to notice that there’s a heavy Asian-Pacific Islander influence in the meals I’ve selected. Maybe I’m just getting back to the basics of my roots – if that were possible. I’m a Heinz 57 of sorts – Filipino, Spanish, Native American, Irish and English with just a splash of Chinese thrown in for good measure. Yet most people mistake me for Italian or Mexican. Go figure . . . guess it must be the dark eyes.

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Filipino Pancit with Everything but the Kitchen Sink

Like most Filipino dishes, there is no “right” way to make Pancit. Each family has its own take on the dish, and within any given family, there are variations. The basics are Pancit Noodles, meat, vegetables and hard-boiled eggs.  Beyond that, the sky is the limit. You can put just about anything but the kitchen sink into your Pancit, and it would be just fine.

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