20 Mar2012

A Canadian friend mentioned a hankering for meaty barbecued beef ribs… the kind you have to pick up with your fingers and get dirty with. So off to the butcher I went and obtained these uncut short ribs (I would have preferred rib roast ribs but they didn’t have any) and searched for an appropriate recipe and found this menu on-line from the magazine “Canadian Living”… I figured it would hit the spot for the Canadian friend… I made my version of the barbecue sauce, featured earlier, here, and proceeded with their recipe for the ribs.

The ribs were rubbed with a dry mixture of paprika, chili powder, dry mustard, cumin, cinnamon, salt and pepper and left to stand for 30 minutes.

Into a relatively low heat oven, covered with foil, for 75 minutes or so to ensure the ribs are cooked through and meltingly tender. The foil is to prevent them from “drying out”. A substantial amount of liquid remains on the bottom of the pan, so the ribs are essentially steamed…

These were very high quality U.S. short ribs, so they turned out quite nicely, but if you have access to good long beefy prime ribs, that would be even better! Slather the ribs all over with the barbecue sauce of your choice (we used our homemade version).

Build a charcoal fire, in this case, heaped against one half of the grill, so there were very hot zones and no coals underneath zones. Place the ribs over the hot zone to get that characteristic char, then move them to the indirect heat section for about 10 more minutes, slathering more sauce all over the ribs. They turned out very nicely. Served them with a potato salad, a bean salad and a green salad. :)



  1. Natie says:

    What a mean man you are,MM..here I am eating one day old pancit..that looks so GOOD, makes me want to run out to the local BBQ joint…

    Mar 20, 2012 | 8:30 am


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  3. ami says:

    That looks so good and juicy. I’ve eaten ribs at 2 different restaurants in the past month and both had dry ribs. Yup, this falls under the category of foods that are best eaten with the hands.

    Mar 20, 2012 | 8:34 am

  4. Pinksalmonlady says:

    That looks sooo delicious MM! I think I would try this recipe this weekend.

    Mar 20, 2012 | 8:55 am

  5. wisdom tooth says:

    MM, at this very moment, hubby is grilling some baby back ribs using you Cervesa negra and sampalok paste marinade and some of Betty q’s tips. It soooo finger-lickin good!!! My Hubby told me to copy and save but nag side-track lang ako to thank you and Betty q again. Thank you!!!!

    Mar 20, 2012 | 9:47 am

  6. Clarissa says:

    I’m not a fan of ribs, but this looks really good. It almost makes me want to make my own! :) What was this served with?

    Mar 20, 2012 | 5:09 pm

  7. maria says:

    Where can we find ribs as meaty as these? Do they get tender with this cooking method?
    thanks and Cheers!

    Mar 20, 2012 | 9:47 pm

  8. betty q. says:

    Wisdom tooth….call me at home!

    Mar 21, 2012 | 6:46 am

  9. marissewalangkaparis says:

    Yummmm…will try this….my tummy”s grumbling….hmmph! I;ve eaten dinner already now I feel hungry again… Ribs remind me of my Dad who cooked them when we would picnic when we lived abroad….yummm….

    Mar 21, 2012 | 7:25 pm

  10. KUMAGCOW says:

    There’s a famous barbecue vendor in my neighborhood. I’m gonna rush to his stall because of this post :( me hungry….

    Mar 21, 2012 | 9:17 pm

  11. Artisan Chocolatier says:

    MM, they look awesome!!! I better run down to S&R and stock-up on them before the big sale (bi-annual Member’s Treat sale) next week. Or did you get them from S&L?

    Mar 22, 2012 | 8:07 am

  12. Part Time Homemaker says:

    Hi MM! What other way do you suggest that I can I can “finish” them since I don’t have a charcoal grill at home yet? :)

    – Georgie

    Mar 22, 2012 | 12:06 pm

  13. joyce says:

    Now I’m hungry again. These are seriously mouthwatering. On an unrelated topic, I remembered your calamansi marmalade when I read this:

    Philippine-made calamansi concoction bags silver in World Marmalade Championships

    Mar 22, 2012 | 1:56 pm

  14. Footloose says:

    Not really out of topic Joyce (great link btw), a Canadian boss’ wife served the office staff once with grilled (parboiled) ribs that were daubed with orange marmalade alone. Wasn’t bad at all.

    Now as one of the lucky individuals who was singled out by Marketman with a jar of his calamansi marmalade, I can speculate that ribs with calamansi marmalade would be an even grander treat but that’s not to say that the top pic makes me reflexively want to lick my fingers.

    Mar 22, 2012 | 2:56 pm

  15. orion says:

    looks so good, im 9 weeks pregnant i hope you serve this in your restaurant, i asked my husband to go to zubuchon every two weeks . i so love love love the food. and craving good

    Mar 23, 2012 | 10:19 am

  16. PITS, MANILA says:

    i’m sure they taste so good, just like all the food photos posted here. those ribs with steaming rice and atchara would be great right about now …

    Mar 23, 2012 | 11:59 pm

  17. GIjane says:

    Hi… Just want to ask… What do you mean by “A substantial amount of liquid remains on the bottom of the pan, so the ribs are essentially steamed…”

    Do I need to add water in the tray or pan?

    Pardon my stupidity. :)

    Apr 11, 2012 | 2:54 pm

  18. Marketman says:

    Gijane, it just means there will be liquid left in the pan, so don’t be surprised. And because there is so much liquid, the ribs essentially steam in the oven, under the foil, and remain tender and juicy… then are grilled. No, do not add water in the tray or pan. Better to ask than to err… :)

    Apr 11, 2012 | 3:03 pm

  19. Lia says:

    Made this and it was a huge hit with my inlaws! thank u for a good impression! =)

    May 2, 2012 | 3:57 pm


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