Lazyman’s pork spare ribs

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Go to page 1 2 »»

Ingredients :

1 kilo of meaty pork spare ribs
1 whole garlic
1 whole onion
3-4 stalks of leeks (green part only)
6-8 peppercorns
salt
1 tbsp. of finely minced garlic
6 tbsps. of finely chopped onions
6 tbsps. of coarsely chopped pimientoes
1 tsp. of dried basil (or 2 tsps. of fresh basil)
1 tsp. of dried parsley (or 2 tsps. of fresh parsley)
1/3 c. of butter
1 chili pepper, finely chopped

Cooking procedure :

You can cook the ribs whole and cut them just before serving (which is what I did out of laziness) or you can cut them into segments before cooking. Your choice. Cutting them before cooking will shorten the cooking time.

Place the pork spare ribs in a large cooking pan and cover with water. Add the whole garlic, whole onion, leeks, peppercorns and salt. How much salt? A lot so that the liquid is actually too salty. Bear with me. There’s a reason for all that salt. Bring to a boil, skimming off scum as it rises. Lower the heat, cover and simmer for about an hour or until the meat is fork tender. Do not add any additional liquid. You’re about to make all that liquid evaporate. What you want is for the meat to absorb all the salt so that you won’t need to add any more salt later.

When the meat is tender and there is only about half a cup of liquid left, remove all the vegetables with a slotted spoon. Add the butter, minced garlic, chopped onion, chopped pimiento, basil and chili pepper. Cook over medium-high heat, uncovered, until the broth has evaporated. Lightly fry the ribs in the hot butter, turning often for even browning. Turn off the heat and add the parsley. Stir lightly.

If the ribs are still whole at this point, transfer them to a chopping board and cut into serving pieces, cutting parallel to the bones. Arrange on a serving platter and drizzle a tablespoonful or two of the butter. Scoop out the garlic, onions, pimientoes, basil, parsley and chili pepper from the pan and place them on top of the spare ribs. Serve hot.

Go to page 1 2 »»
May 5, 2005  Print This Post   
Tagged:

Comments

3 Responses to “Lazyman’s pork spare ribs”
  1. gus hansen says:
    October 18, 2007 at 10:54 am

    hey, avid reader here. just wondering…so have you ever gotten around to trying to make salt and pepper spare ribs ala Causeway? If so, can you post the recipe? Been dying to know how to make it.

    Reply
  2. Connie says:
    October 18, 2007 at 10:57 am

    Hi Gus, actually, this was my attempt LOL

    Reply
  3. kaye says:
    September 28, 2009 at 9:15 pm

    Hi, Ms. Connie. How much salt is too much? I cooked this dish tonight and it came out very very salty.

    By the way, do you know of any remedy I can do to make it edible? Thanks!

    Reply
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Steamed whole fish with black bean sauceSteamed whole fish with black bean sauce
Chocolate – pinipig balls inspired by Magnolia’s pinipig crunchChocolate – pinipig balls inspired by Magnolia’s pinipig crunch
Farfalle (bow – tie pasta) with pesto, and smoked salmon and cream cheese sandwichesFarfalle (bow – tie pasta) with pesto, and smoked salmon and cream cheese sandwiches
Chocolate brownie cakeChocolate brownie cake
Bistek : Filipino Beef SteakBistek : Filipino Beef Steak

Conversations