Sticky Honey Garlic Ribs Recipe Ingredients: 2 lbs pork ribs (baby back or spare ribs) ¼ cup honey ¼ cup soy sauce 2 tablespoons brown sugar 1 tablespoon rice vinegar (or apple cider vinegar)

 

Masarap na Beef Ribs: Filipino-Style Slow-Cooked Beef Ribs

Filipino cuisine has a rich tradition of making hearty, flavorful meat dishes that bring families together around the table. One of the most indulgent treats is a plate of beef ribs, cooked until tender, juicy, and infused with a blend of spices, soy sauce, and aromatics. This recipe will guide you to create delicious, melt-in-your-mouth beef ribs that rival restaurant-quality dishes, perfect for lunch, dinner, or special occasions.

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Table of Contents

1. Introduction

2. Ingredients

3. Preparing the Beef Ribs

4. Marinating for Maximum Flavor

5. Cooking the Beef Ribs

6. Creating the Sauce

7. Finishing Touches

8. Serving Suggestions

9. Tips and Tricks for Perfect Ribs

10. Variations

11. Storage and Reheating

12. Frequently Asked Questions

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1. Introduction

Beef ribs are one of the most flavorful cuts of meat because they contain a good balance of fat, connective tissue, and rich beef flavor. Unlike Western-style barbecue ribs that are often smoked or grilled, Filipino-style beef ribs are typically braised or stewed to make the meat tender and absorb the rich flavors of the marinade and sauce.

This recipe focuses on a savory, slightly sweet, and garlicky beef rib dish. Slow cooking allows the collagen in the ribs to break down, resulting in a juicy, tender, and flavorful meal.

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2. Ingredients

To make 4-6 servings, you will need the following:

For the Beef Ribs:

• 2 kg beef short ribs, cut into portions

• 2 tablespoons cooking oil

• Salt and freshly ground black pepper, to taste

For the Marinade:

• 1/2 cup soy sauce

• 1/4 cup oyster sauce

• 3 tablespoons brown sugar or muscovado sugar

• 5 cloves garlic, minced

• 1 medium onion, sliced thinly

• 1 teaspoon ground black pepper

• 1 teaspoon paprika (optional, for color and flavor)

• 2 tablespoons calamansi juice or lemon juice

• 1/4 cup water

For the Braising Liquid:

• 2 cups beef broth or water

• 1 bay leaf

• 2-3 star anise (optional, for subtle depth of flavor)

• 1 cinnamon stick (optional)

• 1 teaspoon crushed red pepper flakes (optional, for mild heat)

Optional Garnish and Extras:

• Chopped spring onions or parsley

• Steamed rice or garlic fried rice

• Sautéed vegetables like bok choy, green beans, or carrots

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3. Preparing the Beef Ribs

1. Clean the ribs: Rinse the beef ribs under cold water and pat dry with paper towels. This ensures better browning when searing.

2. Trim excess fat: While some fat is necessary for flavor, trimming overly thick fat prevents the dish from being greasy.

3. Season the ribs: Sprinkle both sides with salt and pepper. This forms the foundation for the layers of flavor.

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4. Marinating for Maximum Flavor

Marinating is key to making Filipino-style beef ribs delicious. It tenderizes the meat and infuses it with flavor.

1. Combine marinade ingredients: In a large bowl, mix soy sauce, oyster sauce, brown sugar, garlic, onion, black pepper, paprika, and calamansi juice.

2. Add beef ribs: Submerge the ribs completely in the marinade. Cover and refrigerate for at least 2 hours, but ideally overnight.

3. Optional step: Occasionally turn the ribs in the marinade to ensure even absorption of flavors.

Tip: The longer the ribs marinate, the richer and deeper the flavor.

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5. Cooking the Beef Ribs

Cooking can be done in two main methods: stovetop or oven. Both produce tender, flavorful ribs.

Stovetop Method:

1. Heat cooking oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat.

2. Remove the ribs from the marinade (reserve the marinade) and sear each piece until golden brown on all sides. This caramelizes the sugars and adds depth of flavor.

3. Pour the reserved marinade and beef broth into the pan. Add bay leaf, star anise, cinnamon stick, and red pepper flakes.

4. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2-3 hours until the meat is tender and falls off the bone. Stir occasionally and skim off excess fat.

Oven Method:

1. Preheat the oven to 160°C (320°F).

2. Follow steps 1-3 as above, but after adding the marinade and broth, cover the pot with a tight-fitting lid or aluminum foil.

3. Place in the oven and braise for 2.5-3 hours.

4. Check every hour and baste the ribs with sauce to ensure even cooking.

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6. Creating the Sauce

The sauce is the heart of Filipino-style beef ribs.

1. Remove the cooked ribs from the pan and set aside.

2. Strain the braising liquid to remove solids (optional).

3. Reduce the liquid over medium heat until it thickens into a glossy, rich sauce.

4. Taste and adjust seasoning:

   • Add more soy sauce for saltiness.

   • Add sugar for sweetness.

   • Add vinegar or calamansi juice for tanginess.

5. Pour the sauce back over the ribs or serve on the side.

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7. Finishing Touches

• Garnish with chopped spring onions or parsley for color and freshness.

• Serve hot with steamed rice or garlic fried rice to soak up the delicious sauce.

• Add lightly sautéed vegetables for balance.

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8. Serving Suggestions

Filipino beef ribs are versatile. Here are some ideas:

• Classic Filipino meal: Serve with garlic fried rice, pickled vegetables, and sunny-side-up eggs.

• Western twist: Pair with mashed potatoes and roasted carrots.

• Party platter: Serve ribs on a large tray with dipping sauces like spicy vinegar, soy sauce with chili, or barbecue sauce.

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9. Tips and Tricks for Perfect Ribs

1. Searing is key: Proper browning adds flavor and a beautiful color.

2. Low and slow cooking: This breaks down tough fibers and makes the meat tender.

3. Avoid boiling aggressively: Gentle simmering prevents the meat from drying out.

4. Balance flavors: Taste as you go; the sauce should be savory, slightly sweet, and mildly tangy.

5. Rest before serving: Let the ribs sit for 5-10 minutes to allow juices to redistribute.

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10. Variations

• Spicy Ribs: Add extra chili flakes or sliced jalapeños to the marinade.

• Honey Garlic Ribs: Substitute some of the brown sugar with honey for a sweet glaze.

• Coconut Braised Ribs: Replace part of the broth with coconut milk for a creamy, tropical twist.

• Smoky Ribs: Add smoked paprika or briefly grill the ribs after braising for a smoky finish.

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11. Storage and Reheating

• Storage: Keep leftover ribs in an airtight container in the refrigerator for up to 3 days.

• Freezing: You can freeze fully cooked ribs for up to 2 months. Thaw in the fridge overnight before reheating.

• Reheating: Warm gently in a pan over low heat with a splash of water or broth to prevent drying.

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12. Frequently Asked Questions

Q1: Can I use other cuts of beef?
Yes! Short ribs are ideal, but chuck roast or brisket cut into chunks also works well.

Q2: Can I skip marinating?
You can, but marinating enhances tenderness and flavor significantly.

Q3: How do I make the sauce thicker?
Reduce it over low heat, or mix 1 teaspoon cornstarch with 2 tablespoons water and stir into the simmering sauce.

Q4: Can I cook this in a slow cooker?
Absolutely! Sear the ribs first, then cook on low for 6-8 hours with the marinade and broth.

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Conclusion

This Filipino-style beef ribs recipe delivers tender, flavorful, and juicy ribs that are perfect for family dinners, special occasions, or when you simply crave comfort food. With its garlic, soy, and sweet-savory flavors, it’s guaranteed to be a crowd-pleaser.

Whether you choose to cook it stovetop, oven, or slow cooker, following these steps ensures delicious beef ribs every time. Serve with steamed rice, fresh vegetables, or your favorite sides, and enjoy a meal that embodies the warmth and richness of Filipino cuisine.

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If you want, I can also create a step-by-step photo guide version of this recipe with plating ideas and sauce visuals—it would be like a mini cookbook for these beef ribs.

Do you want me to make that next?