One of the things that my sister Jane and I did during the enhanced community quarantine was to clean up our cabinets. One of the treasures that she found in her drawers was an edition of Food Magazine circa 2006. Flipping through the pages to get some ideas to tweak, I came across a recipe that was handed down to cousin Gene Gonzalez from his mother Tita Pilar Reyes Gonzalez.
I was lucky that we did have a stock of spare ribs in a row. As usual I tweaked it a bit and added a new way to keep the ribs moist.
Baked Pork Spareribs ala Tita Pilar
Sweet and spicy pork spareribs baked to perfection. Recipe is inspired by tita Pilar Reyes, mother of renowned Filipino chef Gene Gonzales.
- 1 kilo pork spareribs all in a row / slab
- For the brine:
- 8 cups water
- 4 tablespoons sea salt
- For the marinade
- 2 tablespoons melted butter
- 1 tablespoon minced garlic
- ½ cup mango jam
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon calamansi juice or lemon juice
- ½ teaspoon mustard
- ¼ teaspoon Korean/Japanese powdered chili
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
Two days before cooking the spareribs, soak the ribs in brine.
Dissolve the salt in water.
Find a container that will fit the spareribs and the salt solution totally covering the ribs.
Brine overnight and keep in refrigerator while doing so.
When ready to marinate, drain the spareribs from the brine, give it a quick rinse and then pat dry.
In another bowl, mix all the marinade ingredients together.
Lay the spareribs in a baking dish and brush the ribs with the marinade.
Marinate the ribs for about 6 hours or better yet, overnight.
Heat the oven to 325ºF (160ºC)
Cover the ribs with aluminum foil and place inside the oven.
Bake in this manner for the next 30 minutes.
Remove from oven and remove the foil covering and return back to the oven and continue to bake for another 30 minutes.
When the ribs are tender and golden brown, they are ready to serve.